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.
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))
Salmon - Rinse and pat dry. Place onto sheet pan and sprinkle with salt and pepper.
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.
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)
Citrus - Segment. (Can be done up to 3 days ahead)
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Great salmon recipe. Used honey instead of maple syrup used half the amount, could have easily used less than that. Doubled the thyme and added quite a bit of salt and pepper. Dressing was great as written.
The salmon was way too sweet! Also we couldn't taste the thyme. I won't make it again but if I did I would only use 1 Tbs of maple syrup and double the thyme.