1 lb salmon filet, skin removed (just ask the butcher)
shredded parmesan cheese
fresh parsley, chopped (optional)
Broccoli florets, olive oil, garlic
1- Drizzle broccoli & peeled garlic cloves well with olive oil, spread on a baking sheet, season with s & p, bake at 375 for 7 minutes while you prepare salmon sticks.
2- Cut salmon into 1″ thick sticks. Line up dipping bowls by cutting board, one with whisked eggs & other with breadcrumbs, parm cheese & parsley. Dip sticks one at a time in egg (let excess drip off) then breadcrumbs, then place on greased baking sheet. (I like to bake mine on a rack on top of a sheet so the heat gets all around them)
3- Add salmon baking sheet to the oven & cook both broccoli & salmon for 15 min or until salmon sticks flake apart easily & broccoli has roasted tips.
4- While the food is baking make your dip as follows & let it sit in the fridge. Combine 1 cu lowfat sour cream (could also sub greek yogurt or lt mayo) with about 1 tbs dijon mustard, juice of 1 lemon, chopped parsley, 1 tbs lemon zest, s & p to taste.
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(Please ONLY fish recipes, the idea is that we’ll have a bunch of recipes that are specific to each category)