Maple-Dijon Panko Salmon
with spinach, apple and pine nut salad
This salmon dish is loved by all our members. It comes together easily, has wonderful flavor and texture and scales up easily for larger crowds. We pair it with a simple salad to perfectly round out this healthy meal. Enjoy this ASAP and see what all the raves are about!
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
Spinach, Apple and Pine Nut Salad:
- Pine nuts - 1/4 cup
- Apples - 1 , sliced
- Vinegar, balsamic - 2 tsp
- Honey - 2 tsp
- Mayonnaise (opt) - 2 tsp
- Lemons - 1/2 , juice of
- Oil, olive - 3 Tbsp
- Spinach, baby - 4 oz
- Pine nuts - You can leave the pine nuts raw for the salad or, if you prefer you can toast them in a dry skillet over medium heat, stirring frequently until golden, ~4 minutes. (Can be done up to 5 days ahead)
- Salmon - Divide fish up into number of servings you're making. 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.
- Apples - Slice.
- 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, whisk together vinegar, honey, mayonnaise, lemon juice and oil.
- When salmon is ready, toss vinaigrette with spinach, pears and pine nuts. Enjoy!