These crispy baked salmon sticks are baked to a crispy perfection and served with a creamy dijon dill dipping sauce.
Right after my high school graduation, I went to Greece.
It was organized through one of those high school clubs everyone joins when you’re in school but pretty much does nothing in except waste after school hours.
I wasn’t even in this particular club but when I found out they were doing a trip to Greece, I somehow managed to not only get myself a spot on the trip but also convince my parents it would be a kick ass graduation present and they should totally pay for me to go.
They did (I was persuasive in spinning the “cultural” angle of it and they were (are) pretty cool parents).
10 days of traveling through the mountains and small villages of Greece eating all the moussaka and greek salads you can imagine.
Then 3 days on a cruise ship island hopping from one white stucco/blue door house paradise to the next and you want to know the one memory that sticks out like a sore thumb in my head?
Driving past the fish farms on our way to Athens.
All I remember was massive netting systems and fish flopping over each other in such a small space they were literally hopping out of the water so I could see it from the window of our bus.
THAT is when I became the girl who asks if the salmon on the restaurant menu is farm raised or wild.
And while family, friends and wait-staff either roll their eyes or silently think to themselves “what a stuck up bitch”, I just don’t care.
That vision of a fish farm in Greece haunts me enough to refuse to buy farm raised fish of any sort.
Ironically, my parents, who weren’t necessarily unsupportive of my stance on wild caught fish, but didn’t really “buy it,” went to Alaska last month for vacation, learned all about sustainable fishing practices and came home with 10lbs. of wild Alaskan king salmon.
I laughed and told them I’m glad all it took was a few thousand dollar vacation across the country to finally come around to see my point of view on this stuff.
Luckily, they’re used to my wise-ass ways and still gave me a couple of filets to take home.
I eat wild salmon weekly.
Sometimes it’s just throw it in the oven at 400 with some olive oil, lemon, salt & pepper and other times, I’m a little more ambitious.
This is one of those times.
These aren’t your average frozen food aisle white fish sticks from a box.
If you’re looking for a homemade version of those try my air fried fish sticks!
This is fish sticks gone gourmet coated with panko, parmesan and dill and dipped in a creamy dijon dill sauce.
I mean, it flew all the way across the country for me, I kinda felt like I owed it something more than the normal lemon + bake fish fate.
Earlier this month right as my parents had gotten back from Alaska, Jessie contacted me about being part of The Sustainable Seafood Blog Project.
What perfect timing, right?
Besides farm fishing practices being plain disgusting (unless you enjoy eating a fish that has swam around in crap it’s entire life), they’re pretty unsustainable too as the infographic explains.
I’m not the kind of person who is going to get up on my soapbox and preach about organic lettuce this, organic celery that (mostly because I don’t buy it myself most of the time!).
But fish, meat and poultry? I feel pretty strongly about educating yourself on that.
I’m not going to judge people on their decisions to eat the way they do, there are just so many factors that come into play with a person’s food choices, but I can’t stand ignorance.
Know where your food comes from, know the kind of life it led before appearing on your plate and know the environmental impact it had.
Then, make the decision that’s best for you.
- 1 1/2 pounds wild salmon, cut into strips
- 1/3 cup flour
- salt & pepper to taste
- 1/4 cup plain breadcrumbs
- 1/4 cup panko breadcrumbs
- 1/4 cup freshly grated parmesan cheese
- 1/2 teaspoon dill
- 1 egg
- 1 tablespoon milk
- 1/4 cup plain greek yogurt
- 1 tablespoon mayonnaise
- 1 tablespoon dijon mustard
- 1/2 teaspoon dill
- Preheat oven to 425 degrees and grease a baking sheet.
- On a small plate, combine the flour with the salt & pepper.
- On another plate, combine both breadcrumbs, cheese and dill.
- In a small bowl, whisk together the egg and milk.
- First, coat the salmon strip in the flour mixture, then dip in the egg mixture until fully coated, next roll in the breadcrumb mixture and press down gently so that all sides of the strip are coated and place on the baking sheet.
- Repeat with all the remaining salmon strips.
- Bake for 10-12 minutes, flipping half way through.
- While the salmon bakes, mix together all the ingredients for the dipping sauce in a small bowl.
- Serve the fish sticks immediately with lemon on the side.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 484Total Fat: 19gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 151mgSodium: 524mgCarbohydrates: 20gFiber: 1gSugar: 1gProtein: 55g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.