Panko Crusted Salmon w/ Roasted Cauliflower

Mood: Insouciant
Listening to: U2 :: Where the Streets Have No Name

We've improvised off a recipe that we got from Blue Apron a few years back. While most of the recipes were subpar, there were a few standouts, even though I seriously question the audience that they create the recipes for. They claim it takes 15 minutes at times to wash, chop and prepare 5-6 different sets of veggies and that their dishes take less than an hour, which I disagree with for the most part.

But I digress... I took what they had and made it simple so that prep work work should only be 10 mins for both parts of this dish.

For presentation, we have put some of Trader Joe's Zhoug Sauce, which is amazing if you haven't tried.

salmon, any kind (cut into 4 2 in. filets)
1 cup panko breadcrumbs
1/4 cup dijon mustard
head of cauliflowers, cut into florets
olive oil
2 tsp cumin
1 tsp cayenne pepper salt and ground black pepper

Preparation: Serves 4
  • Preheat oven to 450°
  • Spray a baking sheet with canola oil
  • In a medium bowl, cut cauliflower into small/medium size florets. Drizzle with olive oil and cumin, cayenne, salt and pepper and toss to coat
  • Spread cauliflower on to baking sheet and put in oven for 20 minutes, until lightly browned; when the cauliflower is almost done, put on broil for 3 minutes
  • Pat salmon dry with paper towels, place on to baking sheet and season lightly with salt and pepper
  • Spread a thin layer of dijon mustard on to the top of the salmon and top with a light layer of panko breadcrumbs
  • Once cauliflower is done, put salmon in oven for 8-10 minutes or until panko is lightly browned
  • Serve with Lemon and enjoy!
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