Page 1 - Campus & Co Flip Book

Panko Crusted Salmon

INGREDIENTS

3 salmon fillets
1 tbsp Dijon mustard or Subsitute

for Mayo
salt and pepper to taste

Panko Crust
1/2 cup Panko breadcrumbs
2 tbsp parsley, finely chopped

1 tsp lemon zest
1/4 tsp each, salt and pepper

1 1/2 tbsp olive oil (or melted
butter)

Lemon Wedges to Serve
Fresh Coleslaw to serve

METHOD
1. Preheat oven to 180 degrees

2. PREPARE PANKO BREADCRUMB TOPPING: Put Panko breadcrumbs in a small skillet
and shake the skillet over medium-high heat about 3 minutes until lightly browned. Turn
off heat. Add oil, parsley & lemon zest. Stir to combine.
3. PREPARE THE SALMON: Place salmon on a non-stick (medium heat) pan with a little oil
(skin side down) for 5 mins till crispy. Transfer salmon pieces to a lined oven tray. Spread
Dijon over the top of each salmon fillet. Sprinkle generously with salt and pepper. Divide

the Panko breadcrumbs among the fillets. Gently press the crumb mixture on the top of
each fillet to help crumbs adhere.
4. ROAST AND SERVE: Roast the salmon for 9-11 minutes, depending on the thickness of
the salmon until almost cooked (salmon should still have a slight deeper pink inside). The
rule of thumb is about 10 minutes for each inch of thickness. Remove from oven, cover with
foil and let it rest and finish cooking for 5 minutes. Serve hot or at room temperature with

lemon wedges.