Name: Panko- Crusted Sockeye Salmon
Prep time: 15 min
Cook time: 15 min
Yield: 4 People
Ingredients: 1 Whole Leek (only white and light green part of leek) (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

Panko- Crusted Sockeye Salmon

Course

Main Dish

Cuisine

Salmon

Prep Time

15 Minutes

Cook Time

15 Minutes

Servings

People

Ingredients

1 Whole Leek (only white and light green part of leek) 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

Course

Main Dish

Cuisine

Salmon

Prep Time

15 Minutes

Cook Time

15 Minutes

Servings

People

Ingredients

1 Whole Leek (only white and light green part of leek) 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
Saute 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 degrees for 4 minutes Broil 1 minute to brown panko bread crumbs
Garnish with chopped parsley and lemon wedge

Panko- Crusted Sockeye Salmon

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