Recipe makes: A total of about 14 sticks (4 servings of 3 sticks/serving)
Ingredients for salmon sticks:
1 c. panko bread crumbs
2 tbs. flat leaf parsley, finely chopped
2 tbs. Parmesan cheese
¼ tsp. black pepper
2 large egg whites
1 lb. skinless salmon fillet, cut into ½-inch strips
Ingredients for dip:
1/3 c. fat-free mayo
¼ c. fat-free Greek yogurt
juice and zest of ½ lemon
1 tsp. fresh dill, chopped
Equipment and supplies:
Baking sheet and cooking rack or parchment paper
Measuring cups and spoons
Whisk or mixer
2 large bowls
1 small bowl
Preheat oven to 400°F (204°C). Line a rimmed baking sheet with a cooking rack and spray generously with cooking spray. If you don't have a cooking rack, line a baking sheet with parchment paper that has been sprayed with cooking spray.
In a large bowl, whisk or beat egg whites until they are light and foamy. In another large bowl, stir together the panko breadcrumbs, parsley, Parmesan cheese, and pepper. Dip each salmon stick into the egg whites and then press into the crumb mixture, making sure the crumbs coat the salmon.
Place salmon strips onto prepared baking sheet and spray with cooking spray. Bake for 20 minutes.
While salmon is baking, make the dip: In a small bowl, whisk together mayo, yogurt, lemon juice, lemon zest, and dill.
Serve salmon sticks warm with a small amount of dipping sauce.