Leeks and japanese breadcrumbs salmon, heart health
15
25
5 to 6
No
Ingredients
- 1 package of 250 g (4 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
Preparation
Side-by-side mode
- Preheat oven to 350°F (180°C).
- In a pan, fry sliced leeks in oil at medium-high heat for 5 minutes. Salt and pepper.
- Sliced leeks sauté in an oven-safe baking plate. Also, set salmon fillet over leeks. In a small bowl, mix mayonnaise and Dijon mustard. Brush salmon with mustard mixture. Spray with Japanese panko whole wheat breadcrumbs. Bake at 350°F (180°C) for 20 to 30 minutes.
- Serve with cauliflower and potatoes puree.
