Salmon Fish Sticks
Ingredients
For the Fish Sticks:
- 2 lbs. skinless salmon fillet
- 1/4 tsp. sea salt, for coating
- 1/4 tsp. ground black pepper, for coating
For the Coating - Bowl 1:
- 1 cup almond meal
- 1/2 tsp. garlic powder
- 1/2 tsp dried thyme
- 1/2 tsp. sea salt
- 1/4 tsp. ground black pepper
For the Coating - Bowl 2:
- 2/3 cup chickpea flour (AKA garbanzo bean flour)
- 1/2 tsp. sea salt
For the Coating - Bowl 3:
- 2 eggs, beaten
For the Dipping Sauce:
- 1/4 cup plain greek yogurt
- 1 tbsp. dijon mustard
- 1 tsp. lemon juice
- 1/2 tsp. dill weed
- 1/4 tsp. sea salt
- 1/8 tsp. garlic powder
Instructions
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Preheat oven to 400 degrees F and line a rimmed baking sheet with parchment paper.
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For the coating, you'll need three bowls. In one large bowl, combine the almond meal, garlic powder, and dried thyme.
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In a second shallow bowl, add the chickpea flour.
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In a third bowl, add the beaten eggs.
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Make sure the skin has been removed from the fish. Then, cut the fillet of salmon into 2-inch wide by 3-inch long slices to make the sticks.
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Season the salmon sticks with the sea salt and pepper.
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Dredge each salmon piece in the chickpea flour to coat completely. Then, dip into the egg, followed by the almond meal mixture. It is helpful to use one hand for the wet dipping and one hand for the dry dipping so your fingers don't also get coated.
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Place the salmon bites on the prepared baking sheet and bake 16-18 minutes, or until the salmon is cooked through. Flip half-way through baking.
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While the fish is baking, prepare the fish stick dipping sauce by combining all the ingredients in a large mixing bowl and stirring together.
Recipe Video
Recipe Notes
Nutritional information does not include dipping sauce.