Page 126 - The Mediterranean Refresh

INGREDIENTS INSTRUCTIONS

1½ tbsp. Dijon 1. In a shallow bowl, combine the mustard,
mustard mayonnaise, ¼ teaspoon of the salt and

1½ tbsp. mayonnaise ¼ teaspoon of the pepper. Spoon the mustard
mixture evenly over the salmon fillets. In a
½ tsp. kosher salt,
divided separate small bowl, combine the panko,
1½ teaspoons of the tarragon and 1 teaspoon of
½ tsp. black pepper, the lemon rind. Sprinkle the panko mixture over DINNER
divided
the mustard-coated side of the fillet, pressing to
4 (6-oz.) skinless adhere.
salmon fillets
2. Heat 1 tablespoon of the oil in a large nonstick
½ cup whole-wheat
panko (Japanese skillet over medium heat. Carefully add the fillets,
bread crumbs) panko side down, to the pan. Cook 3 to 4 minutes
or until golden, then turn and cook on the other
1 tbsp. chopped fresh THE MEDITERRANEAN REFRESH
tarragon, divided side, 3 to 4 minutes, or to your desired degree of
doneness. Remove the fillets from the pan; keep
2 tsp. grated lemon
rind, divided warm in foil.
2 tbsp. olive oil, 3. Increase the heat to medium-high and add the
divided remaining 1 tablespoon oil to the pan. Add the
snap peas and shallots and cook, stirring
2½ cups sugar snap
peas occasionally, for 3 minutes. Add the remaining
¼ teaspoon salt, ¼ teaspoon pepper, 1½ teaspoons
⅓ cup thinly sliced
shallots (about tarragon, 1 teaspoon lemon rind and the lemon
2 medium) juice. Cook for 2 minutes or until the snap peas
are crisp-tender. Serve alongside the salmon
2 tsp. fresh lemon
juice fillets.

NUTRITION DATA FOR 1 SERVING:
Calories 387kcal Sodium 630mg
Total Carbohydrate 13g Potassium 245mg
Protein 39g Dietary Fiber 3g
Total Fat 18g Sugars 3g
Saturated Fat 3g Vitamin A 6% Daily Value
Polyunsaturated Fat 10g Vitamin C 2% Daily Value
Monounsaturated Fat 4g Calcium 4% Daily Value
Trans Fat 1g Iron 8% Daily Value
Cholesterol 34mg

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