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Leeks and japanese breadcrumbs salmon, heart health

Author: Geneviève Arbour Dt. P.
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Assiette de saumon sur purée de chou-fleurs et pommes de terre
Preparation 15
Baking 25
Portions 5 to 6
Freezing No
Ingredients
Preparation

Ingredients

  • 1 package of 250 g (3 cups) of Les Cultures de chez nous sliced leeks
  • 15 ml (1 tablespoon) of olive oil
  • 850 g of peeled raw salmon fillet
  • 15 ml (1 tablespoon) of Dijon's mustard
  • 15 ml (1 tablespoon) of olive oil mayonnaise
  • 60 ml (1/4 cup) of whole wheat Panko breadcrumbs
  • Salt and pepper up to taste
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Preparation

  • Preheat oven at 350°F (180°C).
  • In a pan, fry sliced leeks in oil at medium high heat for 5 minutes. Salt and pepper.
  • Set sliced leeks sauté in an oven safe baking plate. Also set salmon fillet over leeks. In a small bowl, mix mayonnaise and Dijon's mustard. Brush salmon with mustard mixture. Spray with japanese Panko whole wheat breadcrumbs. Oven bake at 350°F (180°C) for 20 to 30 minutes.
  • Serve with a cauliflower and potatoes puree.

Chef's notes