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

1. 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.
2. Bake nuggets 10 minutes or until golden brown and internal temperature reaches 145°F.
3. 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.
4. Serve nuggets with dip.