Panko Crusted Salmon

Mustard-roasted and Panko-coated, this is definitely not your mama's salmon! This flavorful twist on a low-calorie, high-protein dish will become an instant favorite in your home and among friends. It's so simple to prepare, takes less than an hour from start to finish. No sweet teryaki or salty soy here, but loaded with delicious herbs and spices.

Served with rice, or just a crispy salad of mixed greens, it's a meal that you'll make again and again.


1½ lbs. salmon filet
2 tbsp. mustard
2 tsp. fresh thyme (chopped)
2/3 c. Panko (Japanese dried breadcrumbs)
2 tbsp. chopped flat-leafed parsley
½ tsp. Hungarian or other good quality paprika
4 tsp. extra-virgin olive oil
Salt and freshly pepper to taste

Preheat oven to 400F.
1    1. Set salmon on foil lined baking sheet, skin side down.
2    2. Combine mustard and 1 tsp. thyme in small bowl.
3    3. In another bowl mix Panko w/1 tsp. thyme, 4 tsp. olive oil, parsley and paprika.
4    4. Spread mustard mixture on salmon.
5    5. Top w/bread crumb mixture.
6    6. Roast salmon at 400F degrees, 15-40 mins depending on thickness of salmon. Check after 15 mins. and adjust time.

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