Salmon sticks with herb mushroom cream

Name: Salmon sticks with herb mushroom cream
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8
Ingredients: Salmon steaks 0.9 lb; Eggs 2; Rice flour 0.67 cup; Panko 2 cups; Lemon peel to taste; Vegetable oil for frying to taste; Champignon mushrooms 1 ½ cup; Fresh scallion 2.5 oz; Fresh liquid cream ½ cup; Garlic 1 clove; Extra virgin olive oil 1 spoonful; Wild fennel to taste; Marjoram to taste; Fine salt to taste; Black pepper to taste

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Difficulty: Easy
Prep time: 10 min
Cook time: 20 min
Makes: 8 pieces
Cost: Average

PRESENTATION

Looking for a fresh take on fish sticks? Salmon sticks with Japanese panko breadcrumbs might be just what you need! Really, these baked salmon sticks are crispy on the outside and stay tender inside. Kids and adults love them. And look, unlike traditional cod, salmon has this moist, rich flavor. So, when you pair it with panko—wow—you get that satisfying crunch regular breadcrumbs just can’t match. Pretty awesome. Panko’s light and flaky, which helps the coating turn golden in the oven. Plus, it doesn’t soak up too much oil, keeping things light but still super tasty. Honestly, these salmon sticks work great as a finger food for parties or when you need a quick weeknight meal that’s a bit different from the classic fish dish.

Thing is, to make it even better, you pair these homemade fish sticks with a herb mushroom cream sauce. This sauce is smooth and velvety, with champignon mushrooms and a splash of cream. So, so good. It’s the kind of dip that keeps you coming back for more. No question. The creamy mushroom sauce adds a rich depth to the mild salmon, while the herbs keep it all fresh and exciting. And here's the thing: this combo isn’t just a snack. It can totally turn into a full dinner with a side salad or pasta. If you’re on the lookout for healthy salmon dishes or fresh salmon dinner ideas, this recipe’s a creative spin that’s sure to impress. It’s a cool fusion of Japanese techniques and flavors, showing how different culinary influences can mix harmoniously. Whether it’s a cozy family dinner or a stylish party, these salmon sticks with their seriously good dipping sauce are sure to please every palate, for sure.

INGREDIENTS

Ingredients for 8 sticks: Salmon steaks 0.9 lb (400 g); Eggs 2; Rice flour 0.67 cup (100 g); Panko 2 cups (100 g); Lemon peel to taste; Vegetable oil to taste - for frying

For the mushroom cream: Champignon mushrooms 1 ½ cup (150 g); Fresh scallion 2.5 oz (70 g); Fresh liquid cream ½ cup (100 g); Garlic 1 clove; Extra virgin olive oil 1 spoonful; Wild fennel to taste; Marjoram to taste; Fine salt to taste; Black pepper to taste

Preparation

How to prepare Salmon sticks with herb mushroom cream

To make the salmon sticks with herb mushroom cream, first clean the champignon mushrooms, trim the base 1 and remove any soil residues with a cloth; then slice them thinly 2. Trim the spring onion and cut it into rings 3.

In a saucepan, pour the oil and add the garlic 4, sauté for 3 minutes over moderate heat and then add the spring onions 5 and mushrooms 6

cook for another 3 minutes and add salt 7. Then remove the garlic 8 and pour in the cream 9.

Turn off the heat and blend the mixture with an immersion blender 10 until you get a smooth cream, add the fennel and marjoram 11 and let it infuse. Once the sauce has cooled, pass it through a sieve 12 to make it smoother.

Divide the salmon into 8 equal rectangles of about 1 x 4.5 inches 13. Pass each stick first in rice flour 14, then in beaten eggs 15

and finally in panko 16. Once you have breaded all the sticks 17, you can proceed to frying: place seed oil in a saucepan and heat it; when it reaches a temperature of 340°F you can immerse the sticks 18, a few pieces at a time, for about 2 minutes or until they are golden brown.

Once cooked, drain the sticks on absorbent paper 19. Flavor the salmon sticks with lemon zest 20 and serve them hot with mushroom cream 21.

Storage

We recommend consuming the sticks immediately with mushroom cream. You can prepare the cream in advance and store it in the fridge. Freezing is not recommended.

Advice

Prefer a lighter cooking method? Bake them in a static oven at 350°F for 15 minutes, on the lowest shelf. Panko can be replaced with breadcrumbs and for a crispier breading, you can use corn flakes.

For the translation of some texts, artificial intelligence tools may have been used.