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Salmon encrusted with crispy fried onions and Dijon mustard served with a lemon sauce and grilled zucchini.
Yield: 4 Servings
Grilled Balsamic Zucchini:
1-pound zucchini, sliced ¼-inch lengthwise
1/8 teaspoon ground black pepper
1 Tablespoon balsamic vinegar
Lemon Butter Sauce:
2 teaspoons butter, divided
1 teaspoon all-purpose flour
3 Tablespoons heavy whipping cream
1/8 teaspoon low sodium chicken base
1 Tablespoon water
1 teaspoon lemon juice
A pinch ground black pepper
A pinch fresh thyme leaves or a dash dried thyme leaves
Onion, Mustard and Parsley Rub:
¼ cup canned fried onions
¾ teaspoon Dijon mustard
1/8 teaspoon parsley flakes
Onion Crusted Salmon with Zucchini:
4 (4-ounce) wild salmon fillets or 1-pound cut into four equal size pieces
1 Tablespoon and 1 teaspoon mayonnaise
Eggs, Fish, Gluten, Milk, Mustard, Soy, Sulphites, Wheat
Nutritional InformationTo Prepare Grilled Balsamic Zucchini:
Lightly spray squash with cooking spray. Toss with balsamic vinegar and black pepper. Place in a single layer on a sheet pan. Roast in a preheated 450-degree Fahrenheit oven for 2 to 3 minutes. Turn slices and roast for an additional 2 to 3 minutes or until golden. Remove from heat. Serve warm.
To Prepare Lemon Butter Sauce:
In a saucepan, melt 1 teaspoon butter. Gradually add flour while whisking. Cook over low heat for 2 to 3 minutes. Add cream. Whisk and blend into roux. Cook over low heat for 5 minutes or until sauce thickens. Add base, water, lemon juice, 1 teaspoon butter, pepper and thyme. Whisk until well blended. Reduce heat to low. Simmer for an additional 2 to 3 minutes or until thickened. Remove from heat.
To Prepare Onion, Mustard and Parsley Rub:
Place dried onions in food processor. Pulse until crumbled. In a stainless-steel or glass bowl, combine all ingredients. Mix well. Cover, and place in refrigerator until ready to use.
To Prepare Onion Crusted Salmon with Zucchini:
Spray a sheet pan with cooking oil spray. Place salmon fillet skin side down. Spread 1 teaspoon mayonnaise on top of each fillet. Press 1 Tablespoon onion mixture on top of mayonnaise forming a crust. Place salmon in a preheated 350-degree Fahrenheit oven. Bake for 10 to 12 minutes or until flaky and cooked through. Remove from heat. As needed, arrange 1 serving of zucchini in middle left center of plate. Angle 1 fillet of salmon on top of zucchini and top with 1 Tablespoon lemon wine sauce. Enjoy immediately!
