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Reviewed Panko-Crusted Salmon

Oct 23, 2012 in Food Network Community Toolbox on

This was awesome. I made it the night before , and refridgerated it to take for lunch to work the next day. I used thawed salmon filets (skinless). I didn't have lemon for the zest, so I left that out, and I didn't have Dijon mustard, so I just used regular mustard, and it still came out amazing. The panko gave it a little crunch, and the salmon w"

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