Old Bay Panko-Crusted Salmon

Name: Old Bay Panko-Crusted Salmon with Mashed Potatoes & Green Bean Salad
Yield: 2 servings
Ingredients: 4 1/2 tbsp Sour Cream; 6 oz Green Beans; 12 oz Potato; 1/2 Lemon; 1 tbsp Old Bay Seasoning; 4 oz Tomato; 1/4 cup Breadcrumbs; 2 tsp Dijon Mustard; 1 unit Shallot; 10 oz Salmon; 2 tbsp Butter, tbsp; 1 tsp Cooking Oil, tsp; 1 tbsp Olive Oil, tbsp; tsp Salt, tsp; tsp Black Pepper, tsp

with Mashed Potatoes & Green Bean Salad

By Recipe0 System

Good ole Old Bay. This tried-and-true spice blend seasons everything from meat and chicken to veggies, and even popcorn! This time it’s mixed with buttery panko to make a smoky, crispy crust for roasted salmon. On the side, creamy mashed potatoes keep it classic, while a lemony green bean and tomato salad brighten things up. It’s a fresh take on old-fashioned faves—Old Bay in a new way!

Main Course

Difficulty: medium
Rating: No ratings yet

Start Cooking

Ingredients

Servings

4 1/2 tbsp Sour Cream
6 oz Green Beans
12 oz Potato
1/2 Lemon
1 tbsp Old Bay Seasoning
4 oz Tomato
1/4 cup Breadcrumbs
2 tsp Dijon Mustard
1 unit Shallot
10 oz Salmon
2 tbsp Butter, tbsp
1 tsp Cooking Oil, tsp
1 tbsp Olive Oil, tbsp
tsp Salt, tsp
tsp Black Pepper, tsp

View Shopping List

Rate this recipe

Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce (except green beans).

Dice potatoes into 1⁄2-inch pieces.

Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil; cook until tender, 15-20 minutes. Reserve 1⁄2 cup potato cooking liquid (3⁄4 cup for 4 servings), then drain; return potatoes to pot.
2

Meanwhile, quarter lemon. Halve, peel, and thinly slice shallot. Place shallot in a small bowl; stir in a squeeze of lemon juice and a pinch of salt. Halve tomatoes lengthwise.
3

In a second small bowl, combine two packets sour cream and 1 tsp Old Bay Seasoning (four packets sour cream and 2 tsp Old Bay for 4 servings). Add water 1 tsp at a time until sauce reaches a drizzling consistency.
4

Place 1 TBSP butter (2 TBSP for 4 servings) in a medium microwave- safe bowl. Microwave until melted, 30 seconds. Let cool slightly; stir in panko and 1 tsp Old Bay Seasoning (2 tsp for 4).

Pat salmon* dry with paper towels; place, skin sides down, on a lightly oiled baking sheet. (TIP: For easy cleanup, line baking sheet with aluminum foil first.) Brush tops with a thin layer of sauce (save the rest for serving). Mound with panko mixture, pressing firmly to adhere (no need to coat the undersides). Wash and dry bowl.

Roast on top rack until crust is golden brown and salmon is cooked through, 8-10 minutes.
5

While salmon roasts, pierce green bean bag with a fork; place bag on a microwave-safe plate. Microwave until tender, 1-2 minutes. Carefully open bag; rinse green beans with cold water until cooled. Pat dry with paper towels; trim if necessary.

In bowl used for panko, whisk together mustard, 1 TBSP olive oil (2 TBSP for 4 servings), a big squeeze of lemon juice, and a pinch of sugar until smooth. Season with salt and pepper.

Add green beans, tomatoes, and as much shallot as you like (draining first) to bowl with dressing. Toss to coat; add another squeeze of lemon juice to taste. Season with salt and pepper if desired.
6

Mash drained potatoes with remaining sour cream and 1 TBSP butter (2 TBSP for 4 servings) until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season generously with salt and pepper.

Divide salmon, green bean salad, and mashed potatoes between plates. Drizzle sauce over salmon. Serve with any remaining lemon wedges on the side.

From the same drawer

Related Recipes

Spicy White Bean & Kale Stew

medium

Beef Tenderloin & Creamy Truffle Polenta

medium

Sweet Chili Beef & Broccoli

medium

Sweet & Spicy Pork Fried Rice

medium

Comments (0)

No comments yet. Be the first to comment!

Shopping List

Your list is empty

Add recipes to your shopping list to see ingredients here.