PANKO CRUSTED SALMON
Nutrition Facts
Serving Size
SERVING (SEE INSTRUCTIONS)
Amount Per Serving
Calories 403
% Daily Value
Total Fat 12g
18%
Saturated Fat 1.7g
9%
Cholesterol 53mg
18%
Sodium 166mg
7%
Total Carbohydrate 37.7g
13%
Dietary Fiber 3.9g
16%
Protein 30.7g
61%
Vitamin A 22%
Vitamin C 8%
Calcium 3%
Iron 8%

panko crusted salmon

Pan-seared salmon topped with herb panko complemented with a savory herb vegetable cream sauce and couscous made with our Campbell's® No Salt Added Condensed Cream of Mushroom soup.

  • Total time: 30 minutes
  • Servings: 24
Ingredient Weight Measure
salmon , yield from 1 ounce raw 96
black pepper , ground 1 tsp.
canola oil 6 tbsp.
onion , diced 4.000 oz. 1 cup
garlic , peeled, chopped 1.000 oz. 2 tbsp.
frozen mixed vegetable medley 58.000 oz. 11 cup
fresh thyme leaves , chopped 2 tsp.
fresh rosemary leaves , chopped 1.5 tsp.
Swanson® Unsalted Chicken Stock 2 cup
white wine vinegar 0.25 cup
Campbell’s® Condensed No Salt Added Cream of Mushroom Soup , 50 ounce 1 can
lemon juice 2 tbsp.
panko 6.000 oz. 3 cup
cooked couscous 66.000 oz. 12 cup
1. Season salmon with black pepper. Heat 2 tablespoons of oil in a large pot. Sear until cooked through.
 
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
 
2.  Heat 2 tablespoons oil in a large sauce pot. Add onions and garlic. Cook for 3 minutes.

3.  Add vegetable medley and herbs. Cook for 4-5 minutes.

4. Add Swanson® Unsalted Chicken Stock, white wine vinegar and Campbell’s® Condensed No Salt Added Cream of Mushroom Soup. Simmer on low heat for 10 minutes.

5. Add lemon juice. Simmer for 3 minutes.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.


6. Place 1 tablespoon panko on each salmon portion.

7.  To Serve: Using a #8 scoop, portion 1/2 cup couscous into a serving bowl.  Using a #8 scoop, top with 1/2 cup of vegetable mixture. Top with 1 (4 ounce) salmon portion.  Serve immediately.

Pan-seared salmon topped with herb panko complemented with a savory herb vegetable cream sauce and couscous made with our Campbell's® No Salt Added Condensed Cream of Mushroom soup.

  • Total time: 30 minutes
  • Servings: 24
Ingredient Weight Measure
salmon , yield from 1 ounce raw 96
black pepper , ground 1 tsp.
canola oil 6 tbsp.
onion , diced 4.000 oz. 1 cup
garlic , peeled, chopped 1.000 oz. 2 tbsp.
frozen mixed vegetable medley 58.000 oz. 11 cup
fresh thyme leaves , chopped 2 tsp.
fresh rosemary leaves , chopped 1.5 tsp.
Swanson® Unsalted Chicken Stock 2 cup
white wine vinegar 0.25 cup
Campbell’s® Condensed No Salt Added Cream of Mushroom Soup , 50 ounce 1 can
lemon juice 2 tbsp.
panko 6.000 oz. 3 cup
cooked couscous 66.000 oz. 12 cup
1. Season salmon with black pepper. Heat 2 tablespoons of oil in a large pot. Sear until cooked through.
 
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
 
2.  Heat 2 tablespoons oil in a large sauce pot. Add onions and garlic. Cook for 3 minutes.

3.  Add vegetable medley and herbs. Cook for 4-5 minutes.

4. Add Swanson® Unsalted Chicken Stock, white wine vinegar and Campbell’s® Condensed No Salt Added Cream of Mushroom Soup. Simmer on low heat for 10 minutes.

5. Add lemon juice. Simmer for 3 minutes.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.


6. Place 1 tablespoon panko on each salmon portion.

7.  To Serve: Using a #8 scoop, portion 1/2 cup couscous into a serving bowl.  Using a #8 scoop, top with 1/2 cup of vegetable mixture. Top with 1 (4 ounce) salmon portion.  Serve immediately.

Made with:

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