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Panko Crusted Garlic Butter Sockeye with Dijon Cream Sauce

Posted by Kira DeRito on

This week’s recipe is so tasty, we had served it twice in a row! (All in the name of “testing”, of course.) Without the dijon cream sauce, it’s really good. With the cream sauce, it’s a total home run! We will be pre-making a limited amount of take-and-bake trays that include a portion of fresh green beans to serve two for dinner with this recipe. If you’d like one, give us a call and we’ll make sure we put your name one it so we don’t run out.

~serves two for dinner~
  • 2, 6oz pieces sockeye salmon - skin and bones removed (3/4 to 1 pound total)
  • 3 tsp. minced garlic
  • 3 T grated parmesan cheese
  • 1/3 cup panko
  • 1/2 T minced parsley
  • 1 tsp lemon zest
  • 1 tsp olive oil
  • 3 T butter
Dijon Cream Sauce
  • 1/2 cup heavy whipping cream
  • 1 T dijon mustard
  • 1 T brown sugar
  • pinch salt/pepper

Line a baking sheet with foil for easy clean-up, and pre-heat your oven to 400 degrees. Place your salmon portions on the foil and then season lightly with salt and pepper.

Mince the garlic, and place 1 tsp in a small bowl with the melted butter. Stir to combine, then spoon evenly over your salmon.

In a medium bowl, combine the remaining garlic, the parmesan, the panko, the parsley, the lemon zest and the olive oil. Stir to combine, then pour over the top of the salmon and press gently to create the crust. When the oven is fully pre-heated, place the tray inside and set your timer for 16 minutes.

While the salmon is cooking, combine the cream, sugar and mustard in a small sauce pan and heat gently over low/medium to warm. When the salmon is done, remove from the oven, plate each portion and pour the cream sauce over the top. Serve with fresh green beans, a hunk of crusty bread and a crisp white wine - enjoy!

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