Feta & Mint–Crusted Salmon

with Tomato Cucumber Panzanella Salad & Balsamic Glaze

Allergens: Milk, Wheat, Soy, Fish

Total: 35 min • Prep: 5 min

Servings:
Ingredients

  • Feta Cheese

    ½ cup

  • Ciabatta

    1 unit

  • Mint

    ¼ ounce

  • Italian Dressing

    1½ ounce

  • Mini Cucumber

    2 units

  • Tomato

    2 units

  • Panko Breadcrumbs

    ¼ cup

  • Balsamic Glaze

    5 teaspoon

  • Dijon Mustard

    2 teaspoon

  • Shallot

    1 unit

  • Salmon

    10 ounce

  • Olive Oil

    4 tablespoon (tbsp)

  • Cooking Oil

    2 teaspoon (tsp)

  • Black Pepper

    1 teaspoon (tsp)

  • Salt

    1 teaspoon (tsp)

Cooking steps
1

  • 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.

2

  • 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.

3
  • 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.
4

  • 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.

5
  • 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.
6
  • Divide salmon between plates. Serve panzanella salad alongside. Garnish with remaining mint and remaining feta.