Panko- Crusted Sockeye Salmon
Course
Main Dish
Cuisine
Salmon
Servings
Prep Time
4
People
15
Minutes
Cook Time
15
Minutes
Servings
Prep Time
4
People
15
Minutes
Cook Time
15
Minutes
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