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.
- 1 1/2 lbs. salmon fillet (use wild Alaskan salmon, if possible) or Arctic char
- 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),
- 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.
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. Nutritional Information Per Serving (% based upon daily values): Calories 250, Total Fat: 11g, 17%; Saturated Fat: 2g, 8%; Cholesterol: 95mg, 32%; Sodium: 220mg, 9%; Total Carbohydrate: 1g, 0%; Dietary Fiber: 0g, 0%; Sugar: 1g; Protein: 34g Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
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