Italian Panko-Crusted Salmon
with Heirloom Tomato-Basil Salad- Salmon
- Sulphites
- Milk
- Mustard
- Egg
- Wheat
- May contain traces of allergens
- Milk
- Mustard
- Tree nuts
- Peanuts
- Sesame
- Soy
- Wheat
- Egg
- Fish
- Sulphites
- Gluten
Ingredients: Russet potato • Salmon fillets • Cucumber • Baby heirloom tomatoes • Mayonnaise (mustard, egg) (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) • Shallot • Panko breadcrumbs (wheat) (wheat flour, sugar, yeast, salt) • Feta cheese (milk) (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) • White wine vinegar (sulphites) (wine vinegar, potassium metabisulfite) • Basil • Chives • Italian herb spice blend (sulphites) (salt, dehydrated onion, dehydrated garlic, herbs, sugar, onion powder, garlic powder, canola oil, silicon dioxide) • Garlic.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
1 unit(s)
Shallot
5 g
Italian Herb Spice Blend
(Contains: Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
113 g
Baby Heirloom Tomatoes
7 g
Basil
½ tbsp
White Wine Vinegar
(Contains: Sulphites May be present: Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)
2 unit(s)
Mini Cucumber
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
4 tbsp
Mayonnaise
(Contains: Mustard, Egg May be present: Soy, Sulphites, Wheat, Fish, Milk, Mustard, Sesame)
1 unit(s)
Garlic, cloves
2 unit(s)
Russet Potato
⅓ cup
Panko Breadcrumbs
(Contains: Wheat May be present: Wheat, Gluten)
7 g
Chives
Not included in your delivery
2.5 tbsp
Oil*
⅓ tsp
Salt*
⅓ tsp
Pepper*
½ tsp
Sugar*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 425°F. Wash and dry all produce.
- Remove any brown spots from potatoes, then cut into 1/4-inch coins.
- To a parchment-lined baking sheet, add potatoes, half the Italian Herb Spice Blend and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 25-28 min, flipping halfway through, until tender and golden.
- Cut tomato into quarters.
- Slice cucumber lengthwise, then cut into 1/4-inch half-moons.
- Thinly slice basil.
- Thinly slice chives.
- Peel, then cut half the shallot into 1/4-inch pieces (use all for 4 servings).
- To a large bowl, add 1/2 tsp (1 tsp) sugar, half the vinegar (use all for 4 servings), tomatoes and shallots. Stir to combine.
- Peel, then mince or grate garlic.
- To a small bowl, add garlic and mayo. Season with salt and pepper. Stir to combine.
- Into another small bowl, transfer 1 tbsp (2 tbsp) of the garlic-mayo mixture. Set aside.
- To a shallow dish, add panko, 1/2 tbsp (1 tbsp) oil and half the chives.
- Pat salmon dry with paper towels, then remove and discard skin. Season with salt, pepper and remaining Italian Herb Spice Blend.
- Spread the reserved 1 tbsp (2 tbsp) of garlic mayo over the flesh sides of the salmon.
- To the panko, add salmon, flesh-sides down. Discard any excess breading.
- To a parchment-lined baking sheet, add salmon, flesh-sides up. Roast in the top of the oven for 11-14 min, until golden, crisp and cooked through.**
- Meanwhile, to the bowl with shallots, add 1 tbsp (2 tbsp) oil. Season with salt and pepper. Whisk to combine.
- Add cucumbers. Stir to combine.
- Divide potatoes, salmon and salad between plates.
- Sprinkle chives over potatoes.
- Top salad with basil ribbons and feta.
- Serve remaining garlic mayo as a dipper.
If you've opted to get salmon, pat salmon dry, then remove and discard skin. Prep and cook in the same way the recipe instructs you to cook pickerel.**
