Feta & Mint–Crusted Cod
with Tomato Cucumber Panzanella Salad & Balsamic Glaze
- Milk
- Wheat
- Soy
- Fish
Golden panko, feta, and mint–crusted salmon is served alongside a vibrant panzanella salad of crispy ciabatta croutons, fresh tomatoes, and cucumbers. A finishing sprinkle of feta and mint brings the whole dish together, for an elegant weeknight dinner escape to the Mediterranean seaside!
Ingredients
½ cup
Feta Cheese
(Contains: Milk)
1 unit
Ciabatta
(Contains: Wheat, Soy)
¼ ounce
Mint
1.5 ounce
Italian Dressing
(Contains: Milk)
2 unit
Mini Cucumber
10 ounce
Icelandic Cod
(Contains: Fish)
2 unit
Tomato
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
5 teaspoon
Balsamic Glaze
2 teaspoon
Dijon Mustard
1 unit
Shallot
Not included in your delivery
teaspoon (tsp)
Salt
4 tablespoon (tbsp)
Olive Oil
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce.
Cut ciabatta into 1-inch cubes. Dice tomatoes into ½-inch pieces. Trim and thinly slice cucumbers into rounds. Halve, peel, and thinly slice shallot. Roughly chop mint.
In a large bowl, toss together ciabatta cubes, 2 TBSP olive oil (4 TBSP for 4 servings), salt, and pepper.
Spread out on a baking sheet in a single layer; bake on middle rack until ciabatta is toasted, 8-10 minutes. Reserve bowl for next step.
Meanwhile, in same bowl, combine tomatoes, cucumbers, shallot, dressing, balsamic glaze, 2 TBSP olive oil (4 TBSP for 4), salt, and pepper. Set aside.
Meanwhile, in bowl used for ciabatta, toss together tomatoes, cucumbers, shallot, dressing, balsamic glaze, 2 TBSP olive oil (4 TBSP for 4 servings), salt, and pepper.
Set aside.
Set aside.
Once croutons have baked, remove sheet from oven; transfer croutons to bowl with dressing and vegetables. Carefully add salmon to sheet, skin sides down. Return to middle rack and roast until salmon is golden brown and cooked through, 10-12 minutes.
In a medium bowl, combine panko, half the mint, half the feta (crumble any larger pieces with your hands), a drizzle of oil, salt, and pepper.
Pat salmon* dry with paper towels; season all over with salt and pepper. Drizzle skin sides with oil; rub to coat. Place, skin sides down, on a plate.
Evenly spread tops of fish with mustard. Mound with panko mixture, pressing firmly to adhere.
Once ciabatta is toasted, remove sheet from oven; carefully transfer croutons to bowl with dressing and veggies. Toss to combine.
Carefully place salmon, skin sides down, on same baking sheet. Return to middle rack; roast until salmon is golden brown and cooked through, 10-12 minutes.
Divide salmon between plates. Serve panzanella salad alongside. Garnish with remaining mint and remaining feta.
