Saumon en croûte de panko

Repas 20 min

Rapido

avec brocoli, riz au beurre et petits pois et mayo citronnée

5 min

Difficulté: 2/3

Canadienne

Grâce à la chapelure dorée et croustillante ce saumon cuit au four fera fureur à la maison! Notre mayo citronnée maison est idéale pour garnir le saumon et servir de trempette pour les brocolis.

Allergens

Soya

Moutarde

Blé

Lait

Sulfites

Saumon

Crustacés

Oeuf

Peut contenir des traces d’allergènes

Arachides

Sésame

Noix

Poisson

Utensils

Plaque de cuisson

Cuillères à mesurer

Petit bol

Papier aluminium

Casserole moyenne

Verre doseur

Tags

Rapido

Climate-conscious

Ingrédients

Filet de saumon, avec la peau

250 g

Sel d'ail

1 tsp

Chapelure panko

0.25 cup

Mayonnaise

4 tbsp

Brocoli

227 g

Petits pois

56 g

Riz basmati

0.75 cup

Citron

1 unit(s)

Sucre

0.5 tsp

Huile

1.5 tbsp

Beurre non salé

1 tbsp

Sel

0.06 tsp

Poivre

0.13 tsp

Preparation

Add rice and peas to the boiling water. Return to a boil, then reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.
Remove from heat. Set aside, still covered.

Meanwhile, zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges.
Add mayo, lemon zest, 1/2 tsp (1 tsp) lemon juice, 1/2 tsp (1 tsp) sugar and 1/4 tsp (1/2 tsp) garlic salt in a small bowl. Season with pepper, then stir to combine. Reserve 1 tbsp (2 tbsp) lemony mayo. Set aside to use in step 4.
Combine panko with 1/2 tbsp (1 tbsp) oil in another small bowl.

Line a baking sheet with foil.
Add broccoli, 1/2 tsp (1 tsp) garlic salt and 1 tbsp (2 tbsp) oil to the prepared sheet. Season with pepper, then toss to coat.

Line another baking sheet with foil.
Pat salmon dry with paper towels. Season with remaining garlic salt and pepper.
Arrange salmon fillets on prepared sheet. Coat only the salmon tops with reserved lemony mayo (from step 2).
Sprinkle panko mixture over top, then press gently to adhere.

Roast broccoli in the middle of the oven until almost tender, 8-10 min.
Bake salmon in the top of the oven until cooked through, 8-12 min.**

Fluff rice with a fork. Stir in 1 tbsp (2 tbsp) butter, then season with salt.
Divide salmon, broccoli and rice between plates. Serve with remaining lemony mayo on the side for dipping.