Saumon en croûte de panko

Repas 20 min

Rapido

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

5 min

Difficulté: 2/3

Canadienne

Ingrédients : Courgette • Filets de saumon • Riz basmati • Citron • Mayonnaise (huile de canola et/ou de soya, œuf entier liquide, jaune d'œuf surgelé, eau, sel, sucre, vinaigre, jus de citron concentré, extrait d'épices, moutarde, acide lactique, EDTA de calcium disodique) (moutarde, œuf) • Petits pois • Chapelure panko (farine de blé blanchie, levure, sucre, sel) (blé) • Mélange d’épices aneth et ail (oignon déshydraté, ail déshydraté, sel, aneth, huile de canola, dioxyde de silicium) (sulfites).

Allergens

Soya

Moutarde

Blé

Lait

Sulfites

Saumon

Crustacés

Oeuf

Peut contenir des traces d’allergènes

Arachides

Sésame

Noix

Poisson

Gluten

Utensils

Papier sulfurisé

Plaque de cuisson

Cuillères à mesurer

Passoire

Petit bol

Papier aluminium

Casserole moyenne

Verre doseur

Tags

Rapido

Ready-in-20

Ingrédients

Filet de saumon, avec la peau

250 g

Chapelure panko

0.33 cup

Mayonnaise

4 tbsp

Petits pois

56 g

Riz basmati

0.75 cup

Citron

1 unit(s)

Courgette

2 unit(s)

Mélange d'épices à l'ail et à l'aneth

4 g

Sucre

0.5 tsp

Huile

1.5 tbsp

Sel

0.06 tsp

Beurre

1 tbsp

Poivre

0.125 tsp

Preparation

Before starting, preheat the oven to 450°F.
Wash and dry all produce.
To a medium pot, add 1 1/4 cups (2 1/2 cups) water and half the Dill-Garlic Spice Blend. Cover and bring to a boil over high.
Using a strainer, rinse rice until water runs clear.
To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 8 min. Remove lid, then add peas. Re-cover and cook for 5-6 min, until rice is tender and liquid is absorbed. Remove from heat. Set aside, still covered.

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

Line a baking sheet with parchment paper.
Pat salmon dry with paper towels. Season with salt and pepper.
Arrange salmon fillets on the prepared sheet. Coat the top of salmon with reserved lemony mayo (from step 2).
Sprinkle panko mixture over top, then press gently to adhere.
Bake salmon in the top of the oven for 8-12 min, until cooked through.**

Meanwhile, line another baking sheet with foil.
To the prepared sheet, add zucchini, remaining Dill-Garlic Spice Blend and 1 tbsp (2 tbsp) oil. Season with pepper, then toss to coat.
Roast zucchini in the middle of the oven for 8-10 min, until almost tender.