Panko Crusted Salmonand Israeli couscous with butternut squash
Crunchy, slightly sweet 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. This combination was featured previously in 2018.
- 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
- 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)
- Squash - Peel and cube squash. (Can be done up to 5 days ahead)
- Roast squash - 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).
- 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.
- Toss together Israeli 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 over couscous. Enjoy!
This meal has 18 reviews
SO good. I left out the parsley & used regular couscous. We ate it all! SO good.
Everything about this meal was on point. Loved it!
Flavor was great! Tasty and filling recipe. Wouldn’t change anything. Note: we didn’t pre-roast the veggies. I did it the same day and when they were almost finished, after about 40 minutes, I popped in the salmon below them. We prefer freshly roasted veggies, plus we don’t have a micro.
Wouldn’t change a thing. Was worried about the fish time being too long but my fish was fine.
The salmon was delicious. Great flavor and a lovely texture. The couscous salad was okay, but not likely something I would make again. It definitely needed salt and pepper to taste once on the table.
I enjoyed it but didn't really feel like the craisins or pistachios were necessary. Will probably skip those next time.