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Breaded Salmon Nuggets with Spinach-Cashew Dip

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Total Time (minutes)
35
Difficulty
2
Servings
4
Ingredients
13
Total Prep Time: 25 minutes
Calories Per Serving: 466
Nutrients

Nutrition Facts

5 nuggets, ¼ cup dip

Amount per serving
Calories 466 Calories from fat: 186
% Daily Value*
Fat 21 g 27 %
Saturated 3 g 17 %
Trans 0 g
Polyunsaturated Fat 6 g %
Monounsaturated Fat 8 g %
Cholesterol 183 mg 61 %
Sodium 432 mg 19 %
Potassium 871 mg 19 %
Carbohydrate 26 g 10 %
Fiber 3 g 11 %
Sugars 2 g
Protein 42 g
Vitamin A 8 %
Vitamin C 8 %
Calcium 4 %
Iron 20 %
Thiamin 100 %
Vitamin B6 90 %
Phosphorus 30 %
Magnesium 15 %
Manganese 6 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Allergens: Egg, Tree Nuts, Wheat, Fish

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. 

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Breaded Salmon Nuggets with Spinach-Cashew Dip Allergens: Egg, Tree Nuts, Wheat, Fish
Prep Time:25 minutes Cook time:35 minutes Serves: 4
Nutrition facts: 466 Calories, 21 grams fat
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:

PREHEAToven 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.

BAKEnuggets 10 minutes or until golden brown and internal temperature reaches 145°F.

PURÉElemon 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.

SERVEnuggets with dip.