Gingersnap Crusted Salmon

• 3 whole Egg Whites, Lightly Beaten
• 1/2 cups Crushed Gingersnap Cookies (about 15 Cookies)
• 1/2 cups Panko Bread Crumbs (I Used Whole Wheat)
• 1/4 cups Regular Seasoned Bread Crumbs
• 1/4 cups Whole Wheat Pastry Flour
• 1 pound Fresh (or Thawed) Salmon, Cut In To 4 Pieces (or 4 Separate Filets)
• 1/2 teaspoons Salt
• 1/2 teaspoons Pepper

1. Preheat oven to 425 degrees F. Line a baking sheet with aluminum foil, then set a wire rack on top.
2. Spray the rack with nonstick spray.
3. In a bowl, lightly beat the egg whites, then set aside.
4. In another bowl, combine gingersnaps, bread crumbs, and flour, stirring to combine.
5. Season salmon with salt and pepper.
6. Dip each piece in egg white to coat, then dredge through the bread crumb mixture, really pressing to adhere.
7. Gently place on the wire rack and repeat with the others.
8. Lightly spritz each piece with nonstick spray or mist with olive oil.
9. Bake for 10 minutes, then flip and bake (spritzing again with spray) for 10-12 more, or until salmon is cooked through and flakes.
10. Note: if fish skeeves you out, you can substitute chicken instead.

egg whites, cookies, bread, regular seasoned bread crumbs, whole wheat pastry flour, salmon, salt, pepper

Taken from tastykitchen.com/recipes/main-courses/gingersnap-crusted-salmon/ (may not work)