Pepita-Crusted Salmon & Pear Blue Cheese Salad
with Smoky Mustard Sauce
- Milk
- Eggs
- Wheat
- Fish
This 30-minute meal offers a delightful contrast of flavors and textures in record time. Chicken cutlets are coated in sour cream and a crunchy mixture of pepitas and panko, then roasted until golden brown and juicy. They’re served alongside a refreshing mixed green salad with thinly sliced pear and shallot, all drizzled with blue cheese dressing. A smoky mustard sauce is spooned over the chicken for an extra layer of savory tang.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
1 tablespoon
Fry Seasoning
1 ounce
Smoky Mustard
1 unit
Pear
4 ounce
Mixed Greens
3 ounce
Blue Cheese Dressing
(Contains: Eggs, Milk)
2 tablespoon
Mayonnaise
(Contains: Eggs)
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
½ ounce
Pepitas
1 unit
Shallot
10 ounce
Salmon
(Contains: Fish)
Not included in your delivery
1 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 teaspoon (tsp)
Olive Oil
Nutrition Values
Utensils
Cooking Steps
Adjust rack to middle position and preheat oven to 450 degrees. Wash and dry produce.
Finely chop pepitas (or crush in their bag with a heavy-bottomed pan or rolling pin). Halve, core, and thinly slice pear. Halve, peel, and thinly slice shallot.
Halve, core, and thinly slice pear. Halve, peel, and thinly slice shallot.
Place 1 TBSP butter (2 TBSP for 4 servings) in a medium microwave-safe bowl. Microwave until melted, 30 seconds. Let cool slightly, then stir in pepitas, panko, half the Fry Seasoning (you'll use the rest later), a drizzle of olive oil, salt, and pepper.
Place 1 TBSP butter (2 TBSP for 4 servings) in a medium microwave-safe bowl. Microwave until melted, 30 seconds.
Let cool slightly, then stir in pepitas, panko, half the Fry Seasoning (you’ll use the rest in the next step), a drizzle of olive oil, salt, and pepper.
Roast on middle rack until crust is golden brown and chicken is cooked through, 15-20 minutes.
Pat chicken* dry with paper towels; season with remaining Fry Seasoning, salt, and pepper.
Place on a lightly oiled baking sheet. Evenly spread tops of chicken with a thin layer of sour cream. Mound with panko mixture, pressing firmly to adhere (no need to coat the undersides).
Roast on middle rack until crust is golden brown and chicken is cooked through, 15-20 minutes.
While chicken roasts, in a small bowl, combine smoky mustard and mayonnaise; season with salt and pepper.
Divide chicken and salad between plates. Drizzle smoky mustard sauce on chicken; drizzle salad with more blue cheese dressing if desired and serve.
In a large bowl, toss mixed greens, pear, and shallot with half the blue cheese dressing. Season with salt and pepper.
Divide chicken and salad between plates. Spoon smoky mustard sauce over chicken. Drizzle salad with more blue cheese dressing if desired and serve.
Divide chicken and salad between plates. Drizzle smoky mustard sauce on chicken; drizzle salad with more blue cheese dressing if desired and serve.
