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

Ingredients

• 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

Preparation

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.

Nutritional Information

Calories:

388 (49% from fat)

Protein:

36g

Fat:

21g (sat 4.2)

Carbohydrate:

11g

Fiber:

0.6g

Sodium:

681mg

Cholesterol:

101mg