Ingredients

• 600 g salmon fillets
• breadcrumbs and flour for coating (I used whole grain spelt flour, but regular white flour works)
• 1 teaspoon finely grated lemon zest (from approximately 1 lemon)
• 2 eggs
• sea salt and optional - freshly ground black pepper
• 3 tablespoons extra virgin olive oil

Preparation

1. Preheat oven to 180°C, place a baking sheet inside and heat it. Remove skin from salmon, use tweezers to remove any bones. Sprinkle with sea salt, cut into strips approximately 2-3 cm wide. Place flour on one plate (you can season it with a bit of salt), mix breadcrumbs with lemon zest on another plate. On a separate plate, beat eggs. Coat salmon strips in flour, then in egg, and finally in breadcrumbs with zest.
2. Remove the hot baking sheet from the oven, place the sticks, drizzle with oil, and roll on all sides to coat completely with oil. Space the sticks apart and place in the oven on the upper shelf. Bake for 10 minutes, then switch the oven to grill function, place the baking sheet with fish on the upper shelf of the oven, and broil for approximately 4 minutes until the coating turns golden (constantly watch the sticks as they can brown very quickly at this stage).