Tropical Fish Tacos with Citrus Slaw
Fresh, vibrant, and full of citrus flavour, these Tropical Fish Tacos feature a zesty slaw made with Persian Lime Olive Oil and Grapefruit White Balsamic. A light and refreshing meal...
Read moreMaple Balsamic Panko Crusted Salmon
Michelle Rudell
4
5 minutes
12 minutes
Mediterranean
Main Courses
A super delicious quick and easy baked salmon recipe. The crunchy top is where it’s at, I used to never cook fish but since I came up with this recipe my life has seriously improved! Since all fillets are different in size and thickness you might have to play around with the ingredient measurements and cooking time. The key is to evenly coat everything and NOT overcook! Fish should be flaky and moist. 10-12 mins for a thinner piece, or up to 15–18 for a larger, thicker one. The skin should stay stuck to the foil as you serve it!
Ingredients
1 tbsp NOOC Maple Balsamic Vinegar
1 -2 tbsp NOOC Butter ‘Taste’ Olive Oil
1 Fillet of salmon big enough for 4 people
1 tbsp mayonnaise
1 tbsp Dijon mustard
1/3 cup Panko breadcrumbs
Salt & pepper to taste
Directions
Lay salmon fillet skin side down on a foil lined baking sheet and sprinkle with salt and pepper.
In this order, use a basting brush to evenly spread mayo, Dijon and Maple Balsamic. Coat evenly with Panko breadcrumbs and pat down gently.
Drizzle Butter Olive Oil all over the top and bake @ 415 F for 10-12 minutes, depending on the thickness of the fillet.
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