Cedar Plank Salmon Fish Sticks with Pickled Watermelon Rind

HomeClinics & ProgramsELLICSR KitchenCedar Plank Salmon Fish Sticks with Pickled Watermelon Rind

Skill Level	Easy

Preparation Time	15 minutes (+ marinating time)	Total Time	30 minutes
Servings	6	Cost Per Serving	$3.65

Salmon

1 large fillet (about 1kg)	Wild Sockeye Salmon, cut into 1 inch wide strips
3 tbsp	Maple Syrup
1/2 tbsp	Light Soy Sauce
1 tbsp	Rice Wine Vinegar
2	Scallions (green onion), finely sliced
1/2 cup	Panko Bread Crumbs
1/4 cup	Puffed Millet or Rice (optional)
1 tbsp	Seasame Seeds, toasted

Pickled Watermelon Rind

1 cup	Watermelon Rind, tough outer green part peeled off, white part thinly sliced
1/2 cup	Carrot, thinly sliced
1/4 cup	Red Onion, thinly sliced
1/2 cup	White Vinegar
1/2 cup	Water
2 tbsp	Pickling Spices (bay leaves, mustard seeds, dill seed, corinader seed, black peppercorns, chili flakes)

If you are baking the fish on a cedar plank, submerge the plank in water and soak for about an hour before using.
Place the sliced salmon in a dish. Add your maple syrup, rice wine vinegar, soy sauce and scallions to a bowl and mix well. Pour over your salmon strips. Let marinate for 30 to 60 minutes.
Preheat the oven to 400 degrees F.
Add your panko bread crumbs, puffed millet, and sesame seeds to a dish and mix well. Place your salmon strips in the dish one at a time and coat well with the bread crumb mixture.
Place the salmon strips on either a cedar plank or a regular baking tray. Place in the oven and bake for about 10 minutes, or until slightly golden brown.
For the pickled watermelon rind, place the rind, carrots and red onion in a bowl. Bring the vinegar, water and pickling spices to a boil. Remove from heat and pour over the watermelon rind, carrots, and red onion. Serve with the crispy salmon fish sticks. The pickled watermelon rind can be stored and kept in the fridge for a couple of weeks.

PDF link to nutrition facts table for Cedar Plank Salmon Fish Sticks with Pickled Watermelon Rind

How do you choose fish that is high in nutrients, low in mercury and other pollutants, and environmentally sustainable? It is possible! You can check OceanWise to search for sustainable fish or download their app for your phone.
Fish that get top marks for being high in omega 3-fatty acids, low in mercury and environmentally sustainable include wild Pacific salmon, freshwater Coho salmon, Pacific sardines, Atlantic mackerel, B.C. Pacific herring, and Pacific skipjack tuna. If you are buying canned tuna, skipjack tuna is labeled as “light” tuna.
To reduce the amount of mercury and other pollutants you eat, choose smaller, younger fish. Larger, older fish that are higher up on the food chain will absorb all of the chemicals from the smaller fish they eat and this will be stored in their flesh. Avoiding fish high in mercury is important for pregnant women and children because high levels of mercury can affect brain development. Examples of high-mercury fish to avoid include ahi tuna, marlin, shark, swordfish, and Chilean sea bass.