Parmesan-Crusted Salmon

Ingredients

• 4 oz Grape Tomatoes
• 2 Basil Sprigs
• 1 Shallot
• 2 Salmon Fillets
• 1 oz Grated Parmesan Cheese
• ¼ cup Panko Breadcrumbs
• ¾ oz Dijon Mustard
• ½ fl. oz. Balsamic Vinegar
• 1 tsp. Sugar
• 4 oz Baby Arugula
• Olive Oil
• Salt Pepper
• Halve grape tomatoes. Stem basil and reserve a few
• small leaves for garnish. Stack remaining leaves, roll
• into a long cylinder, and slice across length to create
• very thin strips. Peel and slice shallot into very thin
• rounds. Rinse salmon fillets, pat dry, and season
• both sides with ¼ tsp. salt and a pinch of pepper.

Instructions

1. 1

   Adding sugar to vinaigrette: balances acidity from balsamic vinegar, but feel free to omit if you prefer a more tart salad dressing. Panko is a light, airy breadcrumb popular in Japanese cuisine. It is made by flaking crustless bread into pieces larger than traditional

2. 2

   Prepare the Ingredients: Halve grape tomatoes. Stem basil and reserve a few small leaves for garnish. Stack remaining leaves, roll into a long cylinder, and slice across length to create very thin strips. Peel and slice shallot into very thin rounds. Rinse salmon fillets, pat dry, and season both sides with ¼ tsp. salt and a pinch of pepper.

3. 3

   Make the Balsamic Vinaigrette: balsamic vinegar, sugar, sliced basil (reserve leaves for garnish), and a pinch of salt and pepper. Stir, and whisk in 2 Tbsp. olive oil.

4. 4

   Make the Salad: Place arugula, grape tomatoes, shallots (to taste), and in bowl with dressing and toss.

5. 5

   Bake the Salmon: each top with 1 tsp. Dijon (reserve remaining for balsamic vinaigrette). Top with Parmesan-panko crust and place on top rack in oven. Bake until crust has browned and salmon reaches a minimum internal temperature of 145 degrees, 12-15 minutes. While salmon bakes, prepare vinaigrette.

6. 6

   Plate the Dish: Place salad on plate. Serve salmon atop salad and garnish with reserved basil leaves. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts twice. Sliced basil is added to balsamic vinaigrette and a few leaves garnish dish. 1 tsp. is brushed on salmon and remaining is in balsamic • Shallots bring a slightly assertive onion-garlic flavor when used raw. Use to taste when adding to salad. the recipe before you start–we promise it will be time • Move oven rack to upper third