Leeks

Leeks and japanese breadcrumbs salmon, heart health

Name: Leeks and japanese breadcrumbs salmon, heart health
Prep time: 40 min
Cook time: 25 min
Yield: 5 to 6
Cuisine: Plats principaux
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

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Author: Geneviève Arbour Dt. P.

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Preparation 15

Baking 25

Portions 5 to 6

Freezing No

Budget

Ingredients Preparation

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.