Salmon or Arctic Char with Lemony Panko Coating
This tongue-tingling meal was inspired by a recipe that Scramble fan Jill Rabach sent me for salmon meatballs. I was running late so I decided to coat the salmon with the ingredients instead of chopping up the salmon and mixing it all together. We were delighted with the results.
Ingredients
- 1 1/2 lbs. salmon fillet or Arctic char use wild Alaskan salmon, if possible
- 3 Tbsp. fresh flat leaf parsley finely chopped
- 2 Tbsp. reduced-fat mayonnaise or use any variety
- 1 Tbsp. grainy Dijon mustard use wheat/gluten-free, if needed
- 1/2 lemon juice only, about 2 Tbsp.
- 3 Tbsp. panko bread crumbs use wheat/gluten-free, if needed
Instructions
- Preheat the oven to 400 degrees. Spray a baking sheet with nonstick cooking spray or line it with foil or a silicone mat, and lay the salmon on the baking sheet.
- In a medium bowl, combine the remaining ingredients, and spread it evenly over the salmon. (If you have picky eaters, leave a small piece of the fish plain or season it with a little salt and lemon juice.)
- Bake it for 10 – 15 minutes until it is just cooked through and flakes easily. Serve it immediately.
Notes
Do Ahead or Delegate: Chop the parsley, juice the lemon, combine the ingredients for the fish topping and refrigerate.
Scramble Flavor Booster: Add a bit of lemon zest to the topping for the fish.
Tip: While oranges seem to get most of the credit for containing vitamin C, all citrus contains healthy doses of this beneficial vitamin. The juice from one medium lemon contains 25% of your vitamin C requirements.
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Nutrition
Calories: 313kcalCarbohydrates: 11gProtein: 36gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 95mgSodium: 264mgPotassium: 943mgFiber: 1gSugar: 1gVitamin A: 1013IUVitamin C: 22mgCalcium: 62mgIron: 3mg
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