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Maple-Thyme Panko Salmon
with avocado and citrus salad

Active: 20 min Total: 40 min
Our panko crusts have been so popular that we're now infusing it with wintry maple and thyme flavors for a tasty crunch with your tender, flaky salmon.
Smarts: Make an extra batch of this panko crust to easily spoon over any protein to dress up any weeknight meal.
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Citrus and Avocado Salad:
  • Shallots - 1 Tbsp , minced
  • Dijon mustard - 1 tsp
  • Red wine vinegar - 1 1/2 Tbsp
  • Olive oil - 3 Tbsp
  • Citrus (like grapefruit or oranges) - 2 , segmented
  • Avocados, large - 1 , cubed
  • Salad greens - 1/4 lb
Maple-Thyme Panko Salmon:
  • Salmon - 1 lb
  • Butter - 3 Tbsp
  • Maple syrup - 3 Tbsp
  • Panko breadcrumbs - 3/4 cup
  • Thyme leaves - 1/2 tsp ((or sub half the amount in dried thyme))

Nutrition Facts

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Prep

  1. Salmon - Rinse and pat dry. Place onto sheet pan and sprinkle with salt and pepper.
  2. Make panko crust - Melt butter in the microwave (30 - 45 seconds will do). Mix in maple syrup, panko, thyme leaves, and some salt and pepper. Spread panko over salmon.
  3. Make vinaigrette - If prepping right before cooking, complete ‘Make’ steps #1-2 before returning to this prep step. Dice shallots. Mix with Dijon mustard, vinegar, and olive oil. Season to taste with salt, pepper, or a sweetener. (Can be done up to 5 days ahead and refrigerated)
  4. Citrus - Segment. (Can be done up to 3 days ahead)

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Make

  1. Heat oven to 400F (or 203C) degrees.
  2. Roast salmon for 12 to 15 minutes, until panko is golden and salmon is mostly opaque, but maybe still a bit translucent in the center.
  3. While salmon is cooking, cube avocado.
  4. When salmon is done, toss vinaigrette with citrus, avocado, and greens, and enjoy with crunchy salmon!

Nutrition Facts

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