Crispy Salmon Strips
Anne Ausderau serves these baked pieces of salmon with malt vinegar and oven fries for healthier fish and chips. If you don't have lemon pepper, substitute 1/2 teaspoon pepper.
Yield: Makes 4 servings
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Amount per serving
- Calories: 388
- Calories from fat: 49%
- Protein: 36g
- Fat: 21g
- Saturated fat: 4.2g
- Carbohydrate: 11g
- Fiber: 0.6g
- Sodium: 681mg
- Cholesterol: 101mg
- Olive oil-flavored cooking spray
- 2 tablespoons reduced-fat mayonnaise
- 2 tablespoons low-fat (2%) milk
- 1/2 cup fine dried bread crumbs
- 1 teaspoon dried dill weed
- 1/2 teaspoon salt
- 1 teaspoon lemon pepper (see note above)
- 1 1/2 pounds boned, skinned salmon fillet, rinsed, patted dry, and cut into 2- to 3-inch pieces
- 1. Spray a nonstick 10- by 15-inch baking sheet with cooking spray. In a bowl, whisk mayonnaise and milk. In another bowl, mix bread crumbs, dill, salt, and lemon pepper.
- 2. Dip each piece of salmon into mayonnaise mixture, turning to coat, then roll in bread-crumb mixture, turning to coat. Place pieces slightly apart on baking sheet and spray lightly with cooking spray.
- 3. Bake on the top rack of a 475° oven until surface is browned and salmon is opaque but still moist-looking in the center (cut to test), 12 to 14 minutes.
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