Salmon Sticks

I have tons of friends who tell me they can't get their kids to eat fish.  I also have a hard time with this issue, but two of my three will happily eat these...

(*I found this recipe from Giada De Laurentiis on Food Network a few years ago and I have been making it ever since.  The only thing I changed from her recipe is that I use Japanese panko bread crumbs instead of regular.  They give it more crunch and I prefer it that way.)

You will need:

• 1 large salmon fillet with the skin off (I get a 2-2 1/2 lb piece for $22.00 at Sam's.  It comes already skinned and I swear it is always super fresh.)
• 1/2 cup all purpose flour
• 1/2 tsp coarse salt (I use Kosher)
• Fresh ground pepper
• 3 egg whites
• 1 cup grated Parmesan
• 1 cup panko bread crumbs (these are Japanese-style bread crumbs on your asian foods isle)
• Olive oil

Dipping Sauce

• 1/3 cup lowfat mayo
• 1/3 cup lowfat plain yogurt
• 1 tablespoon dijon mustard
• Salt and pepper

Instructions:

1. Preheat oven to 450 degrees
2. Rinse salmon and pat dry with paper towels.
3. Cut the fish into strips about 1/2 inch wide by 3-4 inches long.
4. Place flour, salt, and pepper in a shallow dish.  Place egg whites in another and beat 30 seconds until frothy.  Combine the parm and bread crumbs in a third dish.
5. Coat salmon sticks lightly in flour and shake off excess.  Then, roll in egg whites and finally press in panko/parm mixture.  
6. Place breaded salmon sticks on a liberally oiled baking sheet.  Drizzle top lightly with olive oil also.  Bake for 20 minutes until golden and serve with dipping sauce.