Salmon Fish Sticks with Zucchini Chips
Recipe GLPR4de18b6cee7c68
Crispy panko-crusted salmon strips paired with tender zucchini chips in a rich sun-dried tomato and cream sauce. A light, protein-packed main course featuring fresh salmon and roasted zucchini.
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Ingredients
1 pound 8 ounces skinless salmon fillets, cut into 1-inch strips
1 cup all-purpose flour
2 cups panko breadcrumbs
1 cup sun-dried tomatoes, oil drained and finely chopped
2 cups crushed tomatoes
2 tablespoons heavy cream
1/4 cup fresh parsley, chopped
Olive oil for cooking
Salt and pepper to taste
Directions
Preheat your oven to 350°F (175°C).
Pat the salmon strips dry with paper towels and season both sides generously with salt and pepper.
Set up a breading station with three shallow bowls: place all-purpose flour in the first bowl, and panko breadcrumbs in the third bowl. (The second bowl is for wet ingredients if needed, or skip for dry breading.)
Coat each salmon strip evenly in flour, shaking off excess, then dredge in panko until fully covered on all sides. Place breaded strips on a prepared baking sheet.
Drizzle the breaded salmon strips lightly with olive oil and bake in the preheated oven for 12 to 15 minutes, until the salmon reaches an internal temperature of 145°F (63°C) and the panko coating is golden and crispy.
While the salmon cooks, combine the sun-dried tomatoes, crushed tomatoes, and heavy cream in a medium saucepan over medium heat. Stir well to blend and heat through for about 5 minutes until warmed and slightly thickened. Season with salt and pepper to taste.
Remove the salmon from the oven and transfer to a serving platter.
Pour the warm tomato and cream sauce over the cooked salmon sticks.
Garnish with fresh chopped parsley and serve immediately.
