Panko- Crusted Sockeye Salmon
Course: Main Dish
Cuisine: Salmon
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Servings: 4 People
Ingredients
- 1 Whole leek (only white and light green part), cleaned and chopped
- 1/2 cup baby portabella mushrooms, cleaned and sliced
- 1/2 cup wild rice
- 1.5 cups chicken broth
- 2 tbsp mayonnaise
- 1 tbsp lemon juice
- 3 tsp chopped parsley (reserve 1 tsp for garnish)
- 1 tsp salt
- 1 tsp pepper
Instructions
- Prepare wild rice per directions, using chicken broth as the liquid.
- Sauté leeks and mushrooms in olive oil until leeks are tender, cover and set aside.
- Remove sockeye from packaging and pat dry.
- Mix together mayonnaise, chopped parsley, lemon juice, salt, and pepper.
- Spread mixture over flesh side of fillet.
- Sprinkle panko bread crumbs over the top.
- Place on parchment-lined baking sheet.
- Drizzle olive oil over the top.
- Bake at 400°F for 4 minutes. Broil for 1 minute to brown panko bread crumbs.
- Garnish with chopped parsley and a lemon wedge.
