Panera Bread (called St. Louis Bread Company in the St. Louis metropolitan area) is a chain of bakery–café quick casual restaurants in the United States and Canada that sells breads, sandwiches, soups, salads, and other bakery items. This site will provide copycat recipes and recipes using products sold at the Panera Bread restaurants. Panera Bread Co. has 1,736 bakery cafes in 45 states and Canada under the Panera Bread, Saint Louis Bread Co. and Paradise Bakery & Cafe brands.

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Mustard Glazed Salmon Salad


MUSTARD GLAZED SALMON SALAD
Panera Bread Recipe

Makes 6 Servings

Croutons and Salmon:
1/2  small loaf of Panera Sourdough bread
4 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon dried thyme
1/8 teaspoon ground black pepper
1 pound salmon fillets
2 tablespoons honey mustard
1 tablespoon minced fresh dill

Salad Dressing:
2 tablespoons cider vinegar
2 tablespoons light sour cream
2 tablespoons reduced fat buttermilk
1 clove garlic minced
pinch paprika
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup olive oil

Salad:
1/2 small head romaine lettuce chopped
6 ounces baby field greens
1 1/4 cups shredded carrots
1/2 pint grape tomatoes halved

For Croutons: Preheat oven to 375 degrees and preheat a rimmed baking sheet in the oven. Cut bread into 1/2 inch cubes. Combine 2 tablespoons of oil, 1/4 teaspoon of salt, thyme, and a pinch of black pepper in a large bowl. Add bread cubes and, using your hands, toss to coat. Transfer to a hot baking sheet, spread in a single layer, and bake until golden brown, about 15 minutes. If your oven has convection, turn it on to help brown croutons all over. Otherwise, turn them halfway through cooking for even browning. Remove and let cool on paper towels. Wipe the baking sheet clean, then return it to the oven to get hot.

For Salmon: Rinse salmon and set on a sheet of heavy duty foil. Combine honey mustard, remaining 2 tablespoons of oil, dill, remaining 1/4 teaspoon of salt, and remaining pepper in a small bowl. Spread over salmon and transfer to a hot baking sheet, using foil as handles. Roast until fish is still filmy and slightly moist in the center, 10 to 15 minutes. Remove and let cool slightly.

For Salad and Dressing: Whisk together vinegar, sour cream, buttermilk, garlic, scallion, paprika, salt, and pepper in a large bowl. Whisk in oil in a slow, steady stream. Add romaine, greens, and carrots and toss gently to coat. Divide salad among plates and scatter on tomatoes. Using tongs, break up fish into bite-size chunks and arrange over each salad. Top with croutons.

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