Walnut-Crusted Salmon w/ Buffalo Roasted Cauliflower and Roasted AsparagusJanuary 28, 2014 at 6:23 PM | Posted in fish, salmon, vegetables | 2 Comments
Tags: Asparagus, Baking, Buffalo Wing Sauce, Cauliflower, Cooking, Dinner, Food, Honey, recipes, Salmon, Sea salt, Walnuts
Today’s Menu: Walnut-Crusted Salmon w/ Buffalo Roasted Cauliflower and Roasted Asparagus
One cold morning here at the homestead this morning! The temperature was a minus 12 then with the wind chill it was around minus 25, Brrrrr! But the wind gradually died down and the Sun came out and it reached 8 degrees! Not much but we’ll take it. I did get out today and got some gas, while it’s a bit cheaper, then to the bank, and off to Kroger to pick up some items for my Mom. It was cold but it felt great just to get out. for dinner tonight I prepared Walnut-Crusted Salmon w/ Buffalo Roasted Cauliflower and Roasted Asparagus.
I came across the Walnut-Crusted Salmon recipe from an issue of Taste of Home Magazine. I had purchased the Salmon from Kroger, they had the Atlantic Salmon on sale so I had loaded up on it. I had it froze so I laid it in the fridge to thaw overnight. To prepare the Salmon I needed; salmon fillets, Dijon mustard, honey, whole wheat bread (torn into pieces), finely chopped walnuts, canola oil, and dried thyme. Then I preheated the oven to 400°. Placed the Salmon on a baking sheet coated with cooking spray. Mixed the mustard and honey and brushed it over the salmon. Placed the bread in a food processor and pulsed until coarse crumbs form. transferred to a small bowl. Stirred in the walnuts, oil and thyme and pressed it onto the salmon. Baked 12 minutes until the topping was lightly browned and the fish just begins to flake easily with a fork. I’ve left the original recipe along with the web link at the bottom of the post. If you’re a Salmon lover you have to try this recipe! I love regular Baked Salmon but with the combo of all the ingredients it just makes the Salmon pop with flavor, and I have a new favorite Salmon recipe.
For one side I made some Buffalo Roasted Cauliflower. I seen this on the food network and couldn’t wait to give it a try! Growing up I would never eat Cauliflower and now I love it. This recipe comes a web site that I follow, Closet Cooking. A fantastic site that’s packed with great recipes and cooking tips. To prepare it I needed; 1 head cauliflower, cut into florets, 1 tablespoon of extra virgin olive oil, sea salt and pepper to taste, 1/4 cup or more) hot sauce, and blue cheese or ranch dressing for dipping. Then to make it is really easy I just tossed the cauliflower florets in the oil, salt and pepper, arranged in a single layer on a baking sheet and roasted in a preheated 400F oven until lightly golden brown, about 20-30 minutes. Then, the good part, toss the cauliflower in the hot sauce. Serve it warm with blue cheese or ranch dressing for dipping and celery sticks on the side. It’s one delicious and healthy side dish! I left the full recipe along with the Closet Cooking web site link.
Then I had some fresh Roasted Asparagus also. To prepare the Asparagus I just needed Extra Virgin Olive Oil, Cloves Garlic, minced, Sea Salt, Freshly grated Black Pepper, Lemon Juice, and Shredded Parmesan Cheese. The full recipe is at the bottom of the post also. For dessert later a Jello Sugarless Double Chocolate Pudding.
Walnut-Crusted Salmon Recipe
4 salmon fillets (4 ounces each)
4 teaspoons Dijon mustard
4 teaspoons honey
2 slices whole wheat bread, torn into pieces
3 tablespoons finely chopped walnuts
2 teaspoons canola oil
1/2 teaspoon dried thyme
Preheat oven to 400°. Place salmon on a baking sheet coated with cooking spray. Mix mustard and honey; brush over salmon. Place bread in a food processor; pulse until coarse crumbs form. Transfer to a small bowl. Stir in walnuts, oil and thyme; press onto salmon.
Bake 12-15 minutes or topping is lightly browned and fish just begins to flake easily with a fork. Yield: 4 servings.
Buffalo Roasted Cauliflower
1 head cauliflower, cut into florets
1 tablespoon oil
salt and pepper to taste
1/4 cup hot sauce
blue cheese or ranch dressing for dipping (optional)
Toss the cauliflower florets in the oil, salt and pepper, arrange in a single layer on a baking sheet and roast in a preheated 400F oven until lightly golden brown, about 20-30 minutes.
Toss cauliflower in the hot sauce and enjoy warm with blue cheese or ranch dressing for dipping and celery sticks on the side.
Nutrition Facts: Calories 48, Fat 4g (Saturated 0.3g, Trans 0), Cholesterol 0, Sodium 400mg, Carbs 4g (Fiber 2g, Sugars 2g), Protein 1g
1 lb asparagus spears (thick spears are best for roasting)
1-2 Tbsp Extra Virgin Olive Oil
2 Cloves Garlic, minced
Freshly grated Black Pepper
Shredded Parmesan Cheese
1 Preheat oven to 400°F. Rinse clean the asparagus. Break the tough ends off of the asparagus and discard.
2 Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. (Alternatively you can put the asparagus and oil in a plastic bag, and rub the bag so that the oil gets evenly distributed.) Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly distributed.
3 Place pan in oven and cook for approximately 8-10 minutes, depending on how thick your asparagus spears are, until lightly browned and tender when pierced with a fork. Drizzle with a little fresh lemon juice and shredded Parm Cheese before serving.
Yield: Serves 4.