EASY PANKO CRUSTED SALMON


1-1/2 lb. Salmon filets
salt & pepper
1 cup Panko breadcrumbs 
2 Tbsp. olive oil
1 tsp. lemon zest
2 Tbsp. Dijon mustard
2 Tbsp. mayonnaise

Preheat oven to 375 degrees.

In a small bowl combine the Panko, lemon zest and olive oil. Stir until well blended. In another small bowl, mix together the mustard and mayonnaise.

Place salmon filets on a baking sheet sprayed with nonstick spray. Sprinkle salmon with salt and pepper. Spread the mayonnaise and Dijon mixture evenly over the filets. Sprinkle the Panko crumb mixture evenly over the fish and press lightly to adhere.  Bake the salmon for 15-20  minutes or until cooked through.

CREAMY RICE & BROCCOLI


1 cup white rice (uncooked)
1 Tbsp. butter
1 (14.5 oz.) can chicken broth
1 (10 oz.) box chopped broccoli - thawed
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup milk
1 (3 oz.) package of cream cheese, cut into small cubes
1/2 cup shredded Parmesan cheese

In a large pan with a lid, sauté rice in butter for about 2 minutes over medium-high heat.   Add chicken broth, chopped broccoli, salt, and pepper.  Stir well to combine and bring to a light boil.  Reduce heat; cover and simmer for 15-20 minutes.  Turn heat to very low and add milk, cream cheese, and parmesan cheese.  Gently stir through until cheese is melted.  Add additional milk if necessary.