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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (177g) Recipe makes 4 servings |
||
| Calories 343 | ||
| Calories from Fat 188 | (54%) | |
| Amount Per Serving | %DV | |
| Total Fat 20.9g | 32% | |
| Saturated Fat 8.5g | 42% | |
| Monounsaturated Fat 5.0g | ||
| Polyunsaturated Fat 5.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 88mg | 29% | |
| Sodium 333mg | 13% | |
| Potassium 456mg | 13% | |
| Total Carbohydrate 15.1g | 5% | |
| Dietary Fiber 1.7g | 6% | |
| Sugars 7.7g | ||
| Protein 25.1g | 50% | |
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Baklava Salmon (Salmon With Honey, Butter, Walnuts, and Mustard)
SERVES 4
Ingredients
- 1/4 cup melted butter
- 3 tablespoons whole grain mustard or Dijon mustard (or your favorite)
- 1 1/2 tablespoons honey
- 1/4 cup dry breadcrumb
- 1/4 cup walnut or pecan, finely chopped
- 4 teaspoons fresh parsley, chopped
- 4 (4 ounce) salmon fillets
- fresh ground pepper
- kosher salt
- 1 quartered lime or lemon (optional)
Directions
1
Preheat oven to 400°; Line shallow roasting pan with non-stick aluminum foil, or spray with non-stick pan spray.2
In small bowl, blend butter, mustard, and honey, set aside; in another bowl, mix together bread crumbs, nuts, and parsley.3
Place salmon fillets on prepared pan, sprinkle with salt and pepper, and brush with honey-mustard mixture; sprinkle tops with crumb/nut mixture; if any remains, press into sides of salmon.4
Bake salmon 12-15 minutes in preheated oven, or until it flakes easily with a fork, serve with lime or lemon wedge.
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- Course > Main Dish
- Main Ingredient > Seafood > Fish > Saltwater > Salmon
- Preparation > Time to Make > < 60 mins
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: AlleyCattt
On Jul 21, 2008
What a wonderful meal! I normally don't eat fish, but this was fabulous. My husband loved it too. This is definantely a keeper!! Thanks for a GREAT recipe!!!
From: Meredith in Missouri
On May 20, 2005
We have tried many fish recipes lately, trying to get more fish in our diets and this is our favorite so far. So easy and delicious. I substituted olive oil for butter because my husband has to watch his cholesterol. Try it!
From: Chef #125458
On Mar 28, 2005
a fantastic preparation for salmon that i will be using again. the most notable feature for us was the crustiness caused by the walnuts and breadcrumbs, which we loved. i combined fresh white breadcrumbs with walnut pieces in my mixie till i got a mealy texture, and the crumbs themselves tasted great so i knew how the dish would work out. i added just 2T of mustard and used 50% less fat light butter.
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