Panko-Sesame-Crusted Salmon

Winter Warmer

Very High Fibre

with Roasted Potatoes, Broccoli and Lemon Aioli

10 min

Difficulty: 1/3

Japanese

Ingredients: Yellow potato • Broccoli • Salmon fillets • Lemon • 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) • Panko breadcrumbs (wheat) (wheat flour, sugar, yeast, salt) • Garlic puree (garlic, water, soybean oil, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Sesame seeds • Black sesame seeds.

Allergens

Soy

Mustard

Wheat

Milk

Sulphites

Salmon

Crustaceans

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Gluten

Tags

30-min-or-less

Very High Fibre

Classic-plates

Pan-asian-plates

Date-night

Ingredients

Salmon Fillets, skin-on

250 g

Black Sesame Seeds

7 g

Sesame Seeds

9 g

Broccoli

227 g

Yellow Potato

350 g

Lemon

1 unit(s)

Garlic Puree

1 tbsp

Mayonnaise

4 tbsp

Panko Breadcrumbs

0.33 cup

Oil

2 tbsp

Pepper

0.25 tsp

Salt

0.25 tsp

Preparation

Before starting, preheat the oven to 450˚F. Wash and dry all produce.
Remove any brown spots from potatoes, then cut potatoes into 1/2-inch pieces.
To an unlined baking sheet, add potatoes 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 golden.

Meanwhile, zest, then juice half the lemon. Cut remaining lemon into wedges.
Pat salmon dry with paper towels, then season tops with salt and pepper.

To a shallow dish, add panko and both types of sesame seeds. Stir to combine.
Spread 1/2 tbsp mayo over the flesh side of each piece of salmon.
Working with one piece of salmon at a time, press flesh sides into panko-sesame seed mixture to coat completely.
On a parchment-lined baking sheet, arrange salmon skin-sides down.

Roast salmon in the top of the oven for 12-13 min, until panko-sesame seed crust is golden and salmon is cooked through.**

Meanwhile, cut broccoli into bite-sized pieces.
Heat a large non-stick pan over medium-high.
When the pan is hot, add broccoli and 1/4 cup (1/2 cup) water. Cook for 4-6 min, stirring occasionally, until tender-crisp.
Add 1 tbsp (2 tbsp) oil and half the garlic puree. Cook for 1 min, stirring often, until fragrant.
Season with salt and pepper.

To a small bowl, add 1 tsp (2 tsp) lemon zest, lemon juice, remaining mayo and remaining garlic puree. Season with salt and pepper, then stir to combine. (NOTE: This is your lemon aioli.)
Divide salmon, potatoes and broccoli between plates.
Squeeze a lemon wedge over top.
Serve lemon aioli on the side for dipping.

Nutrition per serving

860

kcal

Calories

Fat

Saturated Fat

Carbohydrate

Sugar

Dietary Fiber

Protein

Cholesterol

580