Quinoa Crusted Salmon Sticks

Dippable finger foods always go down great with kids, and these Quinoa Crusted Salmon Sticks are no exception. Salmon is a nutritional powerhouse that, among other benefits, is a wonderful source of omega-3 fatty acids and protein, both of which you must get from your diet. To complete this meal, try serving the fish sticks and zesty yogurt sauce alongside roasted sweet potato wedges or celery and carrot sticks.

Quinoa Crusted Salmon Sticks

Votes: 0
Rating: 0
You:

Rate this recipe!

Servings

Print Recipe

Ingredients

• 1/2 cup + 2 Tbsp Greek yogurt divided
• 1/4 cup finely chopped dill pickles
• 1 tsp Dijon mustard
• 1/4 tsp finely grated lemon zest
• 1 tsp lemon juice
• 1 cup uncooked white quinoa
• 1/4 cup all-purpose flour or white rice flour
• 1 tsp sweet paprika
• 1/4 tsp dried thyme
• 1/4 tsp ground cumin
• 1 Tbsp water
• 1 large organic egg
• 1 lb skinless salmon cut into 1 in strips

Ingredients 1/2 cup + 2 Tbsp Greek yogurt divided 1/4 cup finely chopped dill pickles 1 tsp Dijon mustard 1/4 tsp finely grated lemon zest 1 tsp lemon juice 1 cup uncooked white quinoa 1/4 cup all-purpose flour or white rice flour 1 tsp sweet paprika 1/4 tsp dried thyme 1/4 tsp ground cumin 1 Tbsp water 1 large organic egg 1 lb skinless salmon cut into 1 in strips

Servings Print Recipe

Instructions

1. Preheat oven to 425 F. Line rimmed baking tray with parchment paper and set aside.
2. In small bowl, whisk together 1/2 cup yogurt, pickles, lemon zest, and lemon juice. Set aside until ready to use.
3. In large frying pan, place uncooked quinoa and place pan over medium-high heat, stirring often, until quinoa is toasted and fragrant, about 3 to 4 minutes. Remove frying pan from heat and set aside for 10 minutes to cool. Transfer quinoa to food processor and pulse until coarsely ground. Transfer ground quinoa to shallow bowl and set aside.
4. In another shallow bowl, whisk together flour, paprika, thyme, and cumin. Set aside next to ground quinoa.
5. In third shallow bowl, whisk together remaining 2 Tbsp yogurt, water, and egg until well combined. Set aside next to two other bowls.
6. Working with one piece of fish at a time, first dredge fish in flour mixture, gently shaking off the excess. Then dip in egg mixture before coating completely in ground quinoa. Place fish in a single layer on prepared baking tray. Repeat until all fish has been coated.
7. Bake fish for 7 minutes. With tongs, turn fish over and return to oven to bake until fish strips are golden brown and cooked through, about another 7 to 9 minutes. Serve fish sticks warm with yogurt sauce on the side for dipping.

Recipe Notes

Per serving: 401 calories; 42 g protein; 9 g total fat (1 g sat. fat); 36 g total carbohydrates (2 g sugars, 4 g fiber); 276 mg sodium