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