Breaded Salmon Nuggets with Spinach-Cashew Dip
Ingredients
- ½ cup all-purpose flour
- 2 large eggs
- 1½ cups whole wheat panko breadcrumbs
- 1¼ pounds skinless salmon fillets, cut into 2-inch pieces
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- Nonstick cooking spray
- 1 DOLE® Lemon, juiced (about ¼ cup)
- 1 garlic clove, coarsely chopped
- ½ cup raw cashews
- ¼ cup packed DOLE® Baby Spinach
- 1 tablespoon nutritional yeast
- ¼ teaspoon crushed red pepper flakes
Directions
- Preheat oven to 425°F; line a rimmed baking pan with parchment paper. Place flour in a wide, shallow dish. Whisk eggs in a separate shallow dish; place breadcrumbs in a third shallow dish. Sprinkle salmon with ¾ teaspoon salt and pepper. Dredge salmon in flour mixture, shaking off excess, then dip in eggs and breadcrumbs to coat; place on prepared pan and spray with nonstick cooking spray. Makes about 20 nuggets.
- Bake nuggets 10 minutes or until golden brown and internal temperature reaches 145°F.
- Purée lemon juice, garlic, cashews, spinach, nutritional yeast, crushed red pepper, remaining ¼ teaspoon salt and ¼ cup water in a blender on high until smooth. Makes about 1 cup.
- Serve nuggets with dip.