salmon romano

I was looking for a quick and easy dinner last night; I had just gotten back from a road trip and the last thing I wanted to do was spend hours in the kitchen pulling an elaborate meal together. So, this is what I ended up with: salmon fish sticks. The original recipe calls for parmesan cheese instead of romano, but I was all out; although the substitution is small, the switch causes a slightly tangier taste to the crust. Also, feel free to substitute salmon for a mild white fish for a more classic fish stick.

Salmon Romano

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Adapted, lightly, from Giada de Laurentiis
Makes 4 Servings


1.5 lb. fresh salmon, skinned
1/2 c. all-purpose flour
3 egg whites
1 c. Italian seasoned breadcrumbs
1 c. finely grated Romano cheese
Olive oil
1/3 c. mayonnaise
1/3 c. plain Greek yogurt
1 tbsp. Dijon mustard
1/2 lemon

Preheat oven to 450 degrees Fahrenheit.

Rinse salmon fillet and pat dry with paper towels. Cut into strips about 1/2 inch by 3 inches.

Place flour in a bowl and season with salt in pepper. In a separate bowl, add egg whites, season with salt and pepper, and beat until frothy. Set aside. In a third bowl, add breadcrumbs, cheese, and salt and pepper. Combine.

Line a sheet pan with foil and drizzle with olive oil. Set aside.

Take each salmon strip and coat thoroughly with flour. Shake off any excess. Then, coat in egg whites. Allow excess to drip off. Finally, coat with breadcrumb mixture and lay on sheet pan.

Drizzle strips with olive oil and bake in the preheated oven for 15-20 minutes, until golden brown.

Meanwhile, to make the dipping sauce, combine mayonnaise, yogurt, mustard, and the juice from half a lemon. Serve with salmon sticks.


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