Honey Mustard Glazed Salmon

Name: Honey Mustard Glazed Salmon with a crispy Walnut Panko Crust
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 12 ounce Skin-on Salmon; ¼ cup Panko Breadcrumbs; 2 unit Dijon Mustard; 1 ounce Walnuts; ¾ cup Couscous; 8 ounce Broccoli Florets; 1 unit Shallot; 1 unit Veggie Stock Concentrate; ½ ounce Honey; unit Salt; unit Pepper; 2 teaspoon Olive Oil; 1 tablespoon Butter

with a crispy Walnut Panko Crust

Recipe Development TeamPublished on November 11, 2016

3.9

(2.5K customers rated)

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Honey mustard deserves recognition beyond the salad bar. In this recipe, we're using it to glaze salmon before burying it in a crunchy walnut crust. With some fluffy couscous and snappy roasted broccoli on the side, this dish becomes a harmonious medley of contrasting flavors and textures, venturing from spicy to sweet to tender to crispy.

Tags:

Eat First

•Contains shellfish

Allergens:

Fish

•Wheat

•Tree Nuts

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

12 ounce

Skin-on Salmon

(Contains: Fish)

¼ cup

Panko Breadcrumbs

(Contains: Wheat)

2 unit

Dijon Mustard

1 ounce

Walnuts

(Contains: Tree Nuts)

¾ cup

Couscous

(Contains: Wheat)

8 ounce

Broccoli Florets

1 unit

Shallot

1 unit

Veggie Stock Concentrate

½ ounce

Honey

Not included in your delivery

unit

Salt

unit

Pepper

2 teaspoon

Olive Oil

1 tablespoon

Butter

(Contains: Milk)

Nutrition Values

/ per serving

Energy (kJ)3694 kJ

Calories883 kcal

Fat40 g

Saturated Fat9 g

Carbohydrate80 g

Sugar12 g

Dietary Fiber6 g

Protein50 g

Cholesterol116 mg

Sodium432 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Sheet

•Small pot

•Small Bowl

•Fork

Instructions

Wash and dry all produce. Preheat oven to 400 degrees. Toss broccoli on a lightly oiled baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast until lightly browned and crispy, about 20 minutes.

Peel, halve, and finely chop shallot. Finely chop walnuts. TIP: If you have a food processor, use it to chop walnuts.

Heat 1 TBSP butter in a small pot over medium heat. Add shallot and cook until softened, 4-5 minutes. Stir in 1 cup water and stock concentrate and bring to a boil. Stir in couscous, cover, and remove from heat.

In a small bowl, combine panko, chopped walnuts, and 1 tsp oil. Season with salt and pepper. In another small bowl, combine honey and Dijon mustard to make glaze.

With 10 minutes to go on broccoli, remove baking sheet from oven. Place salmon skin-side down toward one side of sheet and season with salt and pepper. Brush with glaze, then press breadcrumb mixture on top. Roast until salmon is opaque in center and broccoli is crisp and browned, 10-12 minutes.