I’m in quite the happy mood as I listen to the French Cafe channel on Pandora. You are not human if you don’t smile while listening to that station.
Well, my last series of posts were rather deep and heavy, and while they were extremely therapeutic to write and release off of my chest, they were emotionally draining. But, they gave me closure and have, according to my resources, inspired other individuals to take charge of their lives and come to grips with their negative body image issues as well. And that makes me even happier, happier than French Cafe on Pandora
As I’m taking 21 units this semester, I need to cook up food that lasts for more than one meal. Hence this recipe! I like to pair it with salad but you could totally go the other direction and fry or bake up your own homemade potato fries. Or both, especially if you’re an eater that likes to take a sampler of every food available, like yours truly.
Enjoy my friends, you won’t be disappointed!
For the Salmon Fish Sticks:
-1 lb of salmon, skinned (RESERVE the skin! You’ll be needing it later), and cut into 3-4 inch sticks
-1 egg, preferably pastured and organic
-1/4 cup of quinoa flour* (I use this kind)
-1/4 cup of oat flour* (I use this kind)
-1/4 cup of arrowroot powder (I use this kind)
-1/2 cup of grated parmesan
-1 tsp garlic powder
-1/2 tsp crushed black pepper
-2 tsp sea salt (I use this kind)
-Olive oil (I use this kind)
**If you are a grain free eater, you can substitute the oat and quinoa flour with 1/2 cup of almond flour. I like to use a mix of the two flours as quinoa flour can be fairly dense.
1.) Preheat oven to 450 degrees.
2.) Combine all dry ingredients (including grated parmesan) on a plate and set aside.
3.) Whip up your egg in a bowl until frothy and set aside.
4.) Pat the 3-4 inch salmon sticks dry.
5.) Dip the salmon sticks in the dry mixture, then into the beaten egg, then back into the dry mixture.
***To keep your hands from getting all goopy, dip all of the salmon sticks into the dry mixture first, and then use one hand to dip the fish stick in the egg mixture, and the other hand to dip into the flour mixture for the second time around. Trust me on this. I had to learn the hard way.
6.) Place the sticks on a WELL oiled baking sheet and then drizzle on top with olive oil.
7.) Place the fish sticks in the over and bake for 15 to 20 minutes until nice and brown.
For the “Chips”:
-fish skin reserved from before
-olive oil (Get it here)
-sea salt to taste (Get it here)
1.) Heat up a pan on medium-high heat and add enough olive oil so that the pan is lightly covered all over
2.) Test the heat of your pan by adding a droplet of water. If the water droplet sizzles and evaporates right away, you’re at the right heat. If not, keep waiting and try again.
3.) Season the fish skins with salt to your liking.
4.) Place the seasoned fish skins in the pan, SCALE side down.
5.) The skins are going to sizzle, crackle, and maybe even pop — don’t touch them! There is no definite cooking time for the skins as they tend to vary in moisture and fat content. You want the skin to be lightly golden brown.
6.) Once the seasoned fish skins have become lightly brown on one side, flip them over to the other side to cook.
7.) Take the skins off of the heat once they become crispy and rid of most moisture.
8.) Place on a paper towel to absorb excess oil and to avoid becoming soggy.
For the Thai Basil Dipping Sauce:
-2-3 tbsp whole grain mustard (Get it here)
-3-4 tbsp of hummus *
-3 tbsp of plain yogurt*
-A fistful of Thai basil and Chives in a 2:1 ratio, chopped finely to equal about 3-4 tbsp
*For my paleo pals, something tells me that some homemade mayonnaise with additional whole grain mustard would be pretty darn good. You can find an easy recipe for homemade mayo here, start at instruction step #4.
1.) Dump all ingredients in a bowl.
4.) Go “mmm I didn’t think hummus could do that.” Or mayo, depending on what you’re using.
And last but not least, the chef d’oeuvre of the night: