Staff Highlight: Captain Bryan Christensen – a.k.a. The Cobrah
Let’s begin by gathering our ingredients for Greek Salmon Sticks:
Ingredients:
2 pounds wild salmon, skinned and 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 egg
1 tablespoon milk
Dipping sauce
1/4 cup plain greek yogurt
1 tablespoon mayonnaise
1 tablespoon dijon mustard
1/2 teaspoon dil
Preheat oven to 425 degrees and foil a baking sheet. On a small plate, combine the flour with the salt & pepper.
On another plate, combine both breadcrumbs and cheese. In a small bowl, whisk together the egg and milk.
Skin the salmon then cut the salmon into strips. First, coat the salmon strips 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 1/4 cup plain greek yogurt, 1 tablespoon mayo, 1 tablespoon dijon and 1/2 teaspoon dill for the dipping sauce in a small bowl.
Serve the fish sticks with lemon on the side. Plate to serve and enjoy!
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If you try the recipe, please leave your comments below. We’d love to hear how it turns out. If you’d like to submit a recipe to be considered for recipe of the week, please send your recipe to andrew.pooch@anglingunlimited.com.
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