2 large eggs (see note above for egg-free options)
1½ cups dairy-free panko breadcrumbs (whole wheat or gluten-free)
1¼ pounds skinless salmon fillets, cut into 2-inch pieces
¾ teaspoon kosher salt
¼ teaspoon ground black pepper
Oil or cooking spray
Dairy-Free Cashew Spinach Dip
½ cup raw cashews
¼ cup packed baby spinach leaves
¼ cup lemon juice (about 1 large lemon)
¼ cup water
1 tablespoon nutritional yeast
1 garlic clove, coarsely chopped
¼ teaspoon kosher salt
¼ teaspoon crushed red pepper flakes
Instructions
Salmon Nuggets
Preheat your oven to 425°F and line a rimmed baking pan with parchment paper.
Place the flour in a wide, shallow dish. Whisk the eggs in a separate shallow dish. Place the breadcrumbs in a third shallow dish.
Sprinkle the salmon evenly with the ¾ teaspoon salt and pepper.
Working with one salmon piece at a time, dredge the salmon in the flour mixture, shake off excess flour, then dip in the eggs, and then roll in the breadcrumbs to coat. Place the pieces on your prepared baking pan, an inch or so apart.
Spray the nuggets with cooking spray or lightly drizzle with oil.
Bake the salmon nuggets for 10 minutes, or until golden brown, and the internal temperature of the fish reaches 145°F.
Dairy-Free Cashew Spinach Dip
In your food processor or blender, puree the cashews, spinach, lemon juice, water, nutritional yeast, garlic, salt, and crushed red pepper on high until smooth.
Serve the salmon nuggets with the dip and some crudites, if desired.