Panko Crusted Salmon
and Israeli couscous salad with butternut squash

Name: Panko Crusted Salmon
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 tsp Parsley, chopped; 1 lb Salmon; 3 Tbsp Butter; 2 1/2 Tbsp Mustard, Dijon; 1 1/2 Tbsp Maple syrup; 1 tsp Soy sauce, low-sodium; 1/2 cup Panko breadcrumbs; for lining pan Foil; 1 Tbsp Oil, cooking; 1 1/2 lbs Butternut squash, cubed; 1 tsp Brown sugar; 1 tsp Vinegar, balsamic; 1 Tbsp Oil, olive; 1 cup Pasta, Israeli couscous (sub any small pasta shape); 1 Tbsp Parsley, chopped; 1/4 cup Cranberries, dried; 1/4 cup Pistachios, shelled (sub walnuts or pecans)

Active: 40 min Total: 40 min

Original GF Paleo Vegetarian

This panko crusted salmon has long been one of our community's favorites. This time we're serving it with a warm Israeli couscous salad packed with colorful roasted butternut squash and dried cranberries.
Smarts: Roast a double batch of butternut squash tonight and Thursday's pita pizzas will come together in a flash.

Proteins

Fish, non-canned

Cuisines

American

Ingredients

Metric

Servings:

Maple-Dijon Panko Crusted Salmon:

Parsley - 2 tsp , chopped
Salmon - 1 lb
Butter - 3 Tbsp
Mustard, Dijon - 2 1/2 Tbsp
Maple syrup - 1 1/2 Tbsp
Soy sauce, low-sodium - 1 tsp
Panko breadcrumbs - 1/2 cup
Foil - for lining pan
Oil, cooking - 1 Tbsp

Israeli Couscous Pasta Salad with Roasted Butternut Squash:

Butternut squash - 1 1/2 lbs , cubed
Brown sugar - 1 tsp
Vinegar, balsamic - 1 tsp
Oil, olive - 1 Tbsp
Pasta, Israeli couscous - 1 cup (sub any small pasta shape)
Parsley - 1 Tbsp , chopped
Cranberries, dried - 1/4 cup
Pistachios, shelled - 1/4 cup (sub walnuts or pecans)

Prep

Squash - Peel and cube squash (prep squash for Thursday night at the same time). (Can be done up to 5 days ahead)
Roast squash - Double if making Thursday nights’ meal. Heat oven to 425F / 218C degrees. Toss butternut squash with brown sugar, balsamic vinegar, olive oil, and some salt and pepper. Spread butternut squash out onto a sheet pan. Roast for 20 to 30 minutes, shaking the pan halfway through cooking, until golden and caramelized. (Can be done up to 5 days ahead)
Cook Israeli couscous - Cook Israeli couscous according to package directions. (Can be done up to 5 days ahead)
Parsley (for salmon and couscous) - Chop parsley. Store separately. (Can be done up to 3 days ahead)
Salmon - Divide fish up into number of servings you're making. Rinse and dry fish. Lightly salt and pepper.
Make crust - Melt butter in the microwave (~1 minute should do). Mix butter with mustard, maple syrup, soy sauce, panko, and parsley (portion for the salmon).

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Make

Heat oven to 425F / 218C degrees.
Line sheet pan with foil and brush with cooking oil. Add salmon and then divide and spoon crust onto fish. Bake for 12 to 16 minutes.
If couscous and / or squash were made ahead, reheat in the microwave. (Reserve half the squash if doubled for Thursday.)
Toss together couscous, squash, parsley (portion for couscous), cranberries, and pistachios. Taste and season with some salt and pepper. You can add a splash of balsamic vinegar if you’d like a little more tart flavor.
Serve salmon with couscous on the side. Enjoy!

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