SUPER EASY Almond Crusted Salmon!!!
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Ingredients 2 salmon fillets (6 ounces each) 2 tablespoons mayonnaise 1/2 cup finely chopped pecans 1/3 cup seasoned bread crumbs 2 tablespoons grated Parmesan cheese 1 tablespoon minced fresh parsley 1 tablespoon butter, melted CUCUMBER SAUCE: 1/2 cup chopped seeded peeled cucumber. DIRECTIONS Put the pecans in a food processor and chop until fine. Add garlic, salt and cayenne pepper to food processor and process just till mixed well. Brush the salmon fillets with olive oil and roll in pecan mixture. Heat a large non-stick fry pan and lightly saute the salmon on one side.
Pecan Crusted Salmon This pecan crusted salmon one of my favorite ways to cook salmon. It comes out tender and flaky every time! It also has.
Mix bread crumbs, pecans, and fresh parsley together in a small bowl. Whisk olive oil, soy sauce, brown sugar, lemon pepper, thyme, basil, dried parsley, and garlic powder together in another bowl. Pour the brown sugar glaze generously over each piece of salmon.
Cover the top of each fillet with bread crumb mixture. Pecan Crusted Salmon for the win! This super easy and healthy fish recipe will be a hit with everyone at your dinner table. The salmon is seasoned then coated in toasted pecans and cooked in a delicious maple glaze. You will love it!
Grease the casserole dish and place the salmon fillets in there. Divide the pecan mixture in half and pat evenly over the top of each fillet. Bake for 14-20 minutes or until the topping has lightly browned and the fish flakes with a fork. Serve. Press salmon fillets top-side-down into the finely chopped pecans to coat.
Arrange salmon fillets in the center of prepared baking sheet. In a medium bowl, combine Brussels sprouts, remaining olive oil, garlic powder, Italian seasoning, pecans halves, and salt and pepper to taste. Ingredients 3 tablespoons Dijon mustard 3 tablespoons butter, melted 5 teaspoons honey ½ cup fresh bread crumbs ½ cup finely chopped pecans 3 teaspoons chopped fresh parsley 6 (4 ounce) fillets salmon. Brush honey mustard mixture over salmon. Sprinkle pecan mixture on top of honey mustard mixture, patting with your fingers to help it adhere to the salmon.
Drizzle remaining melted butter over the pecan-crusted salmon. Bake 10 to 12 minutes, until the salmon flakes easily with a fork. Preheat oven to 400 degrees F. To make the pecan crust, combine pecans, Panko and parsley in the bowl of a food processor until mixture resembles.
List of related literature:
|from The Everything Gluten-Free & Dairy-Free Cookbook: 300 simple and satisfying recipes without gluten or dairy|
|from The America’s Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America’s Most Trusted Test Kitchen|
|from Mastering the Art of Southern Cooking|
|from Modern Sauces: More than 150 Recipes for Every Cook, Every Day|
|from Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes|
|from Cooking with the Bible: Biblical Food, Feasts, and Lore|
|from Acadiana Table: Cajun and Creole Home Cooking from the Heart of Louisiana|
|from The Gasparilla Cookbook|
|from SOUL: A Chef’s Culinary Evolution in 150 Recipes|
|from Betty Crocker Cookbook, 11th Edition: 1500 Recipes for the Way You Cook Today|