Salmon Nuggets

I love salmon and have really been craving fish sticks but i also wanted a healthy and tasty dish. These nuggets are baked and still have an amazing crunch to them thanks to the Panko bread crumbs. If you can't find Panko regular breadcrumbs work great too!
These salmon nuggets are fantastic and are a great spin on your traditional white fish sticks.

Salmon Nuggets
Prep Time:4 minInactive Prep Time: -- Cook Time:17 min
Serves:
4 to 6 servings

Ingredients
1 (18-ounce) center-cut salmon fillet, about 9 by 4 inches, skinned
1/2 cup all-purpose flour
fine sea salt
freshly ground black pepper
3 egg whites
1 cup Panko
Olive oil, for drizzling or Spray oil

Dipping Sauce

1/3 cup mayonnaise
2 tablespoons Dijon mustard or favorite mustard
1 tablespoon capers
2 tablespoons chopped bread and butter or sweet pickle relish
2-3 tablespoons sweet or bread and butter pickle juice
Fresh ground pepper

For the Fish Sticks:

Preheat the oven to 450 degrees F.

Rinse the salmon fillet and pat dry with paper towels. Cut the fish in half to make 2 fillets each about 4 by 4 1/2-inches in size. Starting on the longest edge, slice the fillets into 1/2-inch pieces. Lay the widest pieces, from the center, cut side down, and slice in half lengthways so all the pieces are equally about 1/2 by 1/2 by 4 1/2-inches in size.

Place the flour in a medium bowl and season with the S&P. Place the egg whites in another bowl and beat until frothy, about 30 seconds. In a third bowl place Panko and season with S&P (salt and pepper)

Coat the salmon pieces in the seasoned flour and pat to remove any excess flour. Dip the floured salmon in the egg whites and then into the Panko, gently pressing the mixture into the fish. Place the breaded salmon pieces on a liberally oiled baking sheet. Drizzle or spray lightly with the olive oil. Bake for 15 to 20 minutes until golden brown.

For the Dipping Sauce:
Mix the mayonnaise, Dijon mustard, pickle juice, pickles, capers in a small dipping bowl season with pepper to taste

Cook's Note: The fish sticks can also be dipped in ketchup, marinara sauce, pesto, or ranch
I also recommend when dipping the fish in the egg then into the breadcrumbs use one hand to dip in the egg and the other for the breadcrumbs. This will help you to avoid doughy fingers.

Beer Paring: 90 Schilling by Odell

Recipe adapted from Giada De Laurentiis, 2008

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