Maple-Dijon Panko Crusted Salmon, with clementine, apple, and pecan salad (original recipe found: here; I’ve included content from their website but my edits are in blue)
We just finished meal number two and my husband’s direct quote was, “That’s the best meal you’ve ever made.” Well thank you my love!
I also enjoyed making it.
One of the things I really enjoy is that it is a complete meal. Over the years my skills in the kitchen have improved, but typically my cooking for meals looks like: wow here’s the main course, oh yea, we might need a vegetable?
For the two meals I’ve tried so far the 4 servings options makes dinner and the following day’s lunch. Win. Win.
Meal 1: MAPLE-DIJON PANKO CRUSTED SALMON
with clementine, apple, and pecan salad
Active: 20 min | Total: 30 min
(They recommend: Smarts: This is an easy dish to double. Bake all the salmon and then pack up for freezing.)
Salmon – Divide fish up into 4 servings. Rinse and dry fish. Lightly
salt (I didn’t salt because the dish calls for soy sauce) and pepper.
Crust – Chop parsley, I prefer Gordon Ramsey’s method where you roll all the leaves up together into a little tube and slice quickly, to their video instructions. Melt butter in the microwave (~
1 minute 30 secons should do). Mix butter with Dijon, maple syrup, soy sauce, panko, and parsley.
Clementines / Apples – Prep as directed.
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. (I didn’t add the salt because the dish calls for soy sauce)
When fish is ready, toss vinaigrette with clementines, apples, pecans and spinach. Enjoy salmon with your salad.
Cook’s note: because I went with the non-dairy butter for the crust (see below) the crust didn’t quite crisp like a crust would with dairy butter. The taste wasn’t compromised by my adaptation and my stomach is happier with this substitution, however the aesthetic is a bit off.
Maple-Dijon Panko Crusted Salmon:
1 ¼ lbs 1 lb
Parsley – 3 sprigs, chopped
Butter Non-dairy baking stick – 3 Tbsp
Dijon mustard – 2 ½ Tbsp
Maple syrup – 1 ½ Tbsp
Light Soy sauce – 1 tsp
Panko breadcrumbs – ½ cup
Cooking oil – 1 Tbsp
Fall Clementine, Apple, and Pecan Salad:
Clementines – 2, peeled & segmented
Apples – 1, sliced or chopped, I sliced, but prefer sliced then chopped in half
Dijon mustard – 1 tsp
Maple syrup – 2 tsp
Balsamic vinegar – 2 Tbsp
Olive oil – 3 Tbsp
Pecans – 1/3 cup
Baby spinach –
¼ lb 5.0 oz container, stems removed
(Nutrition information is based on the original recipe)
Serving Size 1 serving
Servings Per Recipe 4
Amount Per Serving
% Daily Value
Total Fat 33g 51%
Saturated Fat 7g 37%
Trans Fat 0g
Cholesterol 76mg 25%
Sodium 401mg 17%
Total Carbohydrate 32g 11%
Dietary Fiber 4g 17%