Maple-Dijon Panko Crusted Salmon
with clementine, apple, and pecan salad
This maple-dijon panko mix adds so much flavor and texture to simple baked salmon. You're gonna want to put it on everything!
Smarts: This is an easy dish to double. Bake all the salmon and then pack up for freezing. Who needs frozen TV dinners when you can make something so good from scratch?
Smarts: This is an easy dish to double. Bake all the salmon and then pack up for freezing. Who needs frozen TV dinners when you can make something so good from scratch?
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Ingredients
Maple-Dijon Panko Crusted Salmon:
- Salmon - 1 1/4 lbs
- Parsley, fresh - 3 sprigs , chopped
- 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
- Oil, cooking - 1 Tbsp
Fall Clementine, Apple, and Pecan Salad:
- Clementines - 2 , peeled & segmented
- Apples - 1 , sliced or chopped
- Mustard, Dijon - 1 tsp
- Maple syrup - 2 tsp
- Vinegar, balsamic - 2 Tbsp
- Oil, olive - 3 Tbsp
- Pecans - 1/3 cup
- Baby spinach - 1/4 lb
Prep
- Salmon - Divide fish up into 4 servings. Rinse and dry fish. Lightly salt and pepper.
- Crust - Chop parsley. Melt butter in the microwave (~1 minute should do). Mix butter with Dijon, maple syrup, soy sauce, panko, and parsley.
- Clementines / Apples - Prep as directed.
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Make
- Preheat oven to 425F (218C) degrees.
- Line sheet pan with foil and brush with some cooking oil. Add salmon and then divide and spoon crust onto fish. Bake for 12 to 16 minutes.
- While fish is cooking, make vinaigrette by whisking together Dijon, maple syrup, balsamic vinegar, and olive oil. Season with salt and pepper.
- When fish is ready, toss vinaigrette with clementines, apples, pecans and spinach. Enjoy salmon with your salad.
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