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Maple-Dijon Panko Salmon
peach & corn salad with queso fresco

Active: 30 min Total: 30 min
This panko salmon has been one of our community's favorites and we're bringing it back with a summer salad!
Smarts: If you don't want to heat up your oven, just fire up your grill. Place salmon onto foil and bake using same instructions.
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Maple-Dijon Panko Crusted Salmon:
  • Salmon - 1 1/4 lbs
  • Parsley - 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
Salad with Peaches and Corn:
  • Shallots - 1 bulb , sliced
  • Corn - 2 cobs , kernels of
  • Peaches - 2 , sliced
  • Apple cider vinegar - 1 Tbsp
  • Red wine vinegar - 1 Tbsp
  • Maple syrup - 2 tsp
  • Cooking oil - 4 Tbsp
  • Mixed greens or baby spinach - 5 oz
  • Almonds, sliced or slivered - 2 oz
  • Queso fresco - 3 oz , crumbled

Nutrition Facts

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Prep

  1. Salmon - Divide fish up into 4 servings. Rinse and dry fish. Lightly salt and pepper.
  2. Crust - Chop parsley. Melt butter in the microwave (~1 minute should do). Mix butter with Dijon, maple syrup, soy sauce, panko, and parsley. (Can be done up to 3 days ahead)
  3. Shallots - Slice. (Can be done up to 4 days ahead)
  4. Corn - Husk and shave off corn kernels. (Can be done up to 4 days ahead)
  5. Peaches - Slice.

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Make

  1. Preheat oven to 425F (218C) degrees.
  2. 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.
  3. While fish is cooking, whisk together vinegars, maple syrup, and oil. Season to taste with salt & pepper.
  4. When salmon is ready, toss vinaigrette with greens, shallots, corn kernels, peaches, nuts, and queso fresco. Enjoy together!

Nutrition Facts

Amount Per Serving
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% Daily Value
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Increase your nutrition smarts


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