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A childhood favorite gets a healthy update. Typically battered and fried, fish sticks are made here with salmon fillets breaded in a paprika-pecan cornmeal. The salmon is pan-seared, then baked to a crispy finish. It’s served with a creamy tarragon tartar sauce. Roasted potatoes (seasoned with parsley and garlic) and a carrot-cabbage slaw complete this comforting dish.