These oven-fried salmon fish sticks are quick and easy to prepare and get their unique Asian-inspired flavor from five-spice and coconut.
1 salmon fillet 18-ounces
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon five spice powder
1/4 teaspoon black pepper
3 egg whites
1 cup grated coconut
1 cup bread crumbs
Peanut Dipping Sauce
1 cup smooth peanut butter
1/4 cup soy sauce
2 teaspoons red curry paste
1 teaspoon red pepper flakes (optional)
2 tablespoons dark brown sugar
1/4 cup of lime juice (about 3 limes)
1/3 cup hot water
Preheat oven to 450 degrees.
Slice the salmon fillet into ½ inch strips. Each strip should be the same size. You should have about 16 strips.
Combine the flour, salt and pepper into a shallow dish.
In another dish beat egg whites until frothy.
In another dish, combine bread crumbs, coconut and five spice powder.
Roll each salmon strip into the flour mixture, shaking off any excess. Dip the coated salmon into the egg whites, then dip into the coconut & bread crumb mixture. Make sure each strip is coated with the coconut and bread crumb mixture.
Salmon strips should be placed on a baking sheet coated with cooking spray.
Drizzle the top of each salmon strip lightly with the olive oil.
Bake for 15 - 20 minutes until golden brown. Serve warm with peanut dipping sauce.
For the Dipping Sauce: Whisk the peanut butter, soy sauce, red curry, brown sugar, and lime juice until smooth. Add a few drops of hot sauce for a spicy kick. Slowly drizzle in the hot water to thin out the sauce (if desired – the sauce may be too thick).