Honey Mustard Glazed Salmon
with a crispy Walnut Panko Crust
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
Utensils
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.
Fluff couscous with a fork, then transfer to plates. Serve with broccoli and salmon on top.
