Panko-Topped Salmon
with Zucchini, Buttery Green Pea Rice and Lemony Mayo- Salmon
- Wheat
- Egg
- Mustard
- Sulphites
- Milk
- Wheat
- Gluten
- May contain traces of allergens
- Crustaceans
- Fish
- Milk
- Mustard
- Sesame
- Soy
- Sulphites
- Egg
- Peanuts
- Tree nuts
Ingredients: Zucchini • Salmon fillets • Basmati rice • Lemon • Mayonnaise (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) (mustard, egg) • Green peas • Panko breadcrumbs (bleached wheat flour, yeast, sugar, salt) (wheat) • Dill-garlic spice blend (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide) (sulphites).
Ingredients
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
⅓ cup
Panko Breadcrumbs
(Contains: Wheat, Gluten, May contain traces of allergens, Wheat)
4 tbsp
Mayonnaise
(Contains: Egg, May contain traces of allergens, Mustard, Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
56 g
Green Peas
¾ cup
Basmati Rice
(Contains: Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy, May contain traces of allergens)
1 unit(s)
Lemon
2 unit(s)
Zucchini
4 g
Dill-Garlic Spice Blend
(Contains: May contain traces of allergens, Sulphites, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
Not included in your delivery
½ tsp
Sugar*
1.5 tbsp
Oil*
0.06 tsp
Salt*
1 tbsp
Butter*
(Contains: Milk)
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water and half the Dill-Garlic Spice Blend. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 8 min. Remove lid, then add peas. Re-cover and cook for 5-6 min, until rice is tender and liquid is absorbed. Remove from heat. Set aside, still covered.
- Meanwhile, zest, then juice half the lemon (whole lemon for 4 servings). Cut any remaining lemon into wedges.
- In a small bowl, add mayo, lemon zest, 1/2 tsp (1 tsp) lemon juice and 1/2 tsp (1 tsp) sugar. Season with pepper, then stir to combine. Reserve 1 tbsp (2 tbsp) lemony mayo. Set aside to use in step 4.
- In another small bowl, combine panko with 1/2 tbsp (1 tbsp) oil.
- Line a baking sheet with parchment paper.
- Pat salmon dry with paper towels. Season with salt and pepper.
- Arrange salmon fillets on the prepared sheet. Coat the top of salmon with reserved lemony mayo (from step 2).
- Sprinkle panko mixture over top, then press gently to adhere.
- Bake salmon in the top of the oven for 8-12 min, until cooked through.**
- Meanwhile, line another baking sheet with foil.
- To the prepared sheet, add zucchini, remaining Dill-Garlic Spice Blend and 1 tbsp (2 tbsp) oil. Season with pepper, then toss to coat.
- Roast zucchini in the middle of the oven for 8-10 min, until almost tender.
- Fluff rice with a fork. Stir in 1 tbsp (2 tbsp) butter.
- Divide salmon, zucchini and rice between plates.
- Serve with remaining lemony mayo.
