Walnut Crusted Baked Salmon w/ Roasted Asparagus and Roasted Butternut Squash

October 23, 2017 at 5:01 PM | Posted in fish | Leave a comment
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Today’s Menu: Walnut Crusted Baked Salmon w/ Roasted Asparagus, Roasted Butternut Squash, and Baked Multi Grain Bread

 

 

Popped in a couple of Eggo Low Fat Nutri Grain Waffles in the toaster and made a cup of the Bigelow Decaf Green Tea for Breakfast this morning. I’ve loved Eggo Waffles since I was a kid. Well not a lot going on outside today, Rain and Thunderstorms on and off all day. So it was all indoor fun today. I cleaned the stove and refrigerator. Then hit the pantry, checked the expiration dates on everything and straightened it up. watched some TV the last half of the afternoon. The oven is going to get a work out tonight as I’m baking the whole meal. I’m having a Walnut Crusted Baked Salmon w/ Roasted Asparagus, Roasted Butternut Squash, and Baked Multi Grain Bread.

 

I purchased the fresh Atlantic Salmon from the Kroger Seafood Department. I’m going to prepare it using the Walnut Crusted Baked Salmon recipe. I haven’t had Salmon or used this recipe in a while. To make I’ll need; salmon fillets (4 ounces each), 4 teaspoons Dijon Mustard, 4 teaspoons Honey, 2 slices Whole Grain Bread (torn into pieces), 3 tablespoons finely chopped Walnuts, 2 teaspoons Extra Light Olive Oil, and 1/2 teaspoon Dried Thyme. To prepare it; Start by preheating the oven to 400°. Place the Salmon on a baking sheet coated with Pam cooking spray. Mix the Mustard and Honey; brush over the Salmon. Place the Bread in a food processor; pulse until coarse crumbs form. Transfer to a small bowl. Stir in Walnuts, Olive Oil and Thyme; press it onto the Salmon Fillet.

 

Bake 12-15 minutes or topping is lightly browned and fish just begins to flake easily with a fork. The Salmon came out perfect, moist and delicious. The Walnut Crust is perfect for the Salmon. The Walnuts, Honey, Dijon Mustard, Thyme, and fresh Bread Crumbs all combine perfectly. Love this recipe.

 

 

 

 

I prepared Roasted Asparagus for one side. To prepare the Asparagus I just needed Extra Virgin Olive Oil, Cloves Roasted Asparagus Garlic (minced), Sea Salt, Freshly grated Black Pepper, Lemon Juice, and Shredded Parmesan Cheese. Rinse clean the asparagus. Break the tough ends off of the asparagus and discard. 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 seasoned. Place pan in oven and cook for approximately 8-10 minutes, depending on how thick your asparagus spears are, until tender when pierced with a fork. Drizzle with a little fresh lemon juice and shredded Parm Cheese before serving.

 

Then for one side I prepared some Roasted Butternut Squash, easy recipe for some delicious Butternut Squash! And this too has quickly become a favorite. I purchased 1 small package of Diced Butternut Squash at Kroger. They sell packages of it that they dice up. This is a lot easier than peeling and seeding one yourself, especially if you don’t have a good knife to cut it. I’ll need; 1 package of Diced Butternut Squash, Crumbled Bacon Bits, 1 tablespoons Extra Light Olive Oil, 1 1/2 teaspoons McCormick Grinder Sea Salt, and 1 teaspoon McCormick Grinder Peppercorn Medley.

 

 

 

To prepare it; Preheat the oven to 400 degrees F. Place the Squash on a sheet pan and drizzle with the Olive Oil, Salt, and Peppercorn and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the Squash is tender, turning once with a spatula. And done, very easy to prepare. With the small amount of Seasoning and Olive Oil, it really brings out the flavor of Butternut Squash! For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Coke Zero to drink.

 

 

 

Walnut-Crusted Salmon

Ingredients:

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

Directions:

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.
Nutritional Facts
1 fillet equals 295 calories, 17 g fat (3 g saturated fat), 57 mg cholesterol, 243 mg sodium, 13 g carbohydrate, 1 g fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1/2 fat.

http://www.tasteofhome.com/recipes/walnut-crusted-salmon

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“Meatless Monday” Recipe of the Week – Herb Potato Salad

July 17, 2017 at 4:52 AM | Posted in Diabetic Gourmet Magazine, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Herb Potato Salad. It’s off the Diabetic Gourmet Magazine which has a large selection of Diabetic Friendly Recipes. Plus don’t forget the Diabetic Gourmet Magazine, an excellent Diabetic Recipe magazine. So Enjoy and Eat Healthy! http://diabeticgourmet.com/

 

Herb Potato Salad
Servings: 6

Ingredients

1 lb new red potatoes
1/2 cup sliced radishes (optional)
Dressing:

3 Tbsp plain, nonfat yogurt
1 Tbsp reduced calories mayonnaise
1-1/2 tsp Dijon mustard
1/2 tsp garlic
1/2 tsp dried basil
1/4 tsp dried thyme
1/4 tsp onion powder
1/4 tsp salt (optional)
Directions

1 – Scrub potatoes & cube. Place in medium saucepan and cover with water. Bring to a boil. Cover, reduce heat and simmer 12 minutes or until potatoes are done. Drain. Mix dressing ingredients and combine hot potatoes, dressing and radishes. Serve hot or cold.

Nutritional Information (Per Serving)
Calories: 80
Protein: 2g
Sodium: 60 mg
Fat: 1g
Carbohydrates: 16g
Exchanges: 1 Starch/Bread

http://diabeticgourmet.com/recipes/html/110.shtml

Party Turkey Pumpernickel

November 27, 2016 at 6:52 AM | Posted in Jennie-O Turkey Products | 2 Comments
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Still have leftover Turkey in the fridge? Well here’s a fantastic recipe from Jennie – O to put those leftovers to use, Party Turkey Pumpernickel. Made with leftover JENNIE-O® Extra Lean Oven Roasted Turkey Breast along with Mayo, Dijon Mustard, Celery, Green Onion, Parsley and Pecans. All on top of a Pumpernickel Bread topped with Cranberry Sauce. Sometimes leftovers are even better! You can find this recipe along with all the other delicious recipes on the Jennie – O website. Make the Switch! http://www.jennieo.com/

 

Party Turkey Pumpernickel

Crunchy, savory, creamy and sweet all in one bite. Great for using up holiday leftovers, this appetizer recipe will is low in fat and ready in under 15 minutes!

INGREDIENTSparty-turkey-pumpernickel

½ cup mayonnaise
1 teaspoon Dijon mustard
½ teaspoon freshly ground pepper
2 cups cubed JENNIE-O® Extra Lean Oven Roasted Turkey Breast
⅓ cup diced celery
⅓ cup finely diced green onion
½ cup chopped fresh parsley

¼ cup chopped pecans
20 slices party pumpernickel bread
½ cup cranberry sauce
DIRECTIONS

1) Heat oven to 375°F. In medium bowl, combine mayonnaise, mustard and black pepper. Add turkey, celery, green onion, parsley and pecans. Place 20 slices party pumpernickel bread slices on baking sheet.
2) Bake 6 to 8 minutes or until crisp. Place heaping tablespoon of turkey mixture on each pumpernickel slice. Top with cranberry sauce.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories70Jennie O Make the Switch
Protein6g
Carbohydrates9g
Fiber1g
Sugars1g
Fat1.5g
Cholesterol10mg
Sodium300mg
Saturated Fat0g

http://www.jennieo.com/recipes/428-party-turkey-pumpernickel

Condiment of the Week – Mustard

March 17, 2016 at 4:57 AM | Posted in Uncategorized | 2 Comments
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Mustard seeds (top-left) may be ground (top-right) to make different kinds of mustard. The other four mustards pictured are a simple table mustard with turmeric coloring (center left), a Bavarian sweet mustard (center-right), a Dijon mustard (lower-left), and a coarse French mustard made mainly from black mustard seeds (lower-right).

Mustard seeds (top-left) may be ground (top-right) to make different kinds of mustard. The other four mustards pictured are a simple table mustard with turmeric coloring (center left), a Bavarian sweet mustard (center-right), a Dijon mustard (lower-left), and a coarse French mustard made mainly from black mustard seeds (lower-right).

Mustard is a condiment made from the seeds of a mustard plant (white or yellow mustard, Sinapis alba; brown or Indian mustard, Brassica juncea; or black mustard, B. nigra).

The whole, ground, cracked, or bruised mustard seeds are mixed with water, salt, lemon juice, or other liquids, and sometimes other flavorings and spices, to create a paste or sauce ranging in color from bright yellow to dark brown. The tastes range from sweet to spicy.

Commonly paired with meats and cheeses, mustard is a popular addition to sandwiches, salads, hamburgers, corn dogs, and hot dogs. It is also used as an ingredient in many dressings, glazes, sauces, soups, and marinades; as a cream or a seed, mustard is used as a condiment and in the cuisine of India and Bangladesh, the Mediterranean, northern and southeastern Europe, Asia, the Americas, and Africa, making it one of the most popular and widely used spices and condiments in the world.

 

 

 

 

 

Culinary uses
Mustard is most often used at the table as a condiment on cold meats. It is also used as an ingredient in mayonnaise, vinaigrette, marinades, and barbecue sauce. Mustard is also a popular accompaniment to hot dogs, pretzels, and bratwurst. In the Netherlands and northern Belgium it is commonly used to make mustard soup; which includes mustard, cream, parsley, garlic and pieces of salted bacon. Mustard as an emulsifier can stabilize a mixture of two or more immiscible liquids, such as oil and water. Added to Hollandaise sauce, mustard can inhibit curdling.

Nutritional value
The amounts of various nutrients in mustard seed are to be found in the USDA National Nutrient Database. As a condiment, mustard averages approximately 5 calories per teaspoon. Some of the many vitamins and nutrients found in mustard seeds are selenium and omega 3 fatty acid.

Preparation
The many varieties of prepared mustards have a wide range of strengths and flavors, depending on the variety of mustard seed and the preparation method. The basic taste and “heat” of the mustard is determined largely by seed type, preparation and ingredients. Preparations from the white mustard plant (Sinapis alba) have a less pungent flavor than preparations of black mustard (Brassica nigra) or brown Indian mustard (Brassica juncea). The temperature of the water and concentration of acids such as vinegar also determine the strength of a prepared mustard; hotter liquids and stronger acids denature the enzymes that make the strength-producing compounds. Thus, “hot” mustard is made with cold water, whereas using hot water produces a milder condiment, all else being equal.

Mustard oil can be extracted from the chaff and meal of the seed.

Flavors
The mustard plant ingredient itself has a sharp, hot, pungent flavor.

Mixing ground mustard seeds with water causes a chemical reaction between two compounds in the seed: the enzyme myrosinase and various glucosinolates such as sinigrin, myrosin, and sinalbin. The myrosinase enzyme turns the glucosinolates into various isothiocyanate compounds known generally as mustard oil. The concentrations of different glucosinolates in mustard plant varieties, and the different isothiocyanates that are produced, make different flavors and intensities.

* allyl isothiocyanate and 4-hydroxybenzyl isothiocyanate are responsible for the sharp hot pungent sensation in mustards and in horseradish, wasabi, and garlic. This is because it stimulates the heat and acidity sensing TRPV ion channel TRPV1 on nociceptors (pain sensing nerve cells) in the mouth and nasal passages. The heat of prepared mustard can dissipate with time. This is due to gradual chemical break-up of 4-hydroxybenzyl isothiocyanate.
* Sulforaphane, phenethyl isothiocyanate, benzyl isothiocyanate create milder and less pungent intensities and flavors as when found in broccoli, brussels sprouts, watercress, and cabbages.
* The sulfoxide unit in sulforaphane is structurally similar to a thiol which yields onion or garlic-like odors.
Prepared mustard condiment may also have ingredients giving salt, sour (vinegar), and sweet flavors. Turmeric is often added to commercially prepared mustards, mainly to give them a yellow color.

 

 
Prepared mustard is sold at retail in glass jars, plastic bottles, or metal squeeze tubes. Because of its antibacterial properties, mustard does not require refrigeration for safety; it will not grow mold, mildew, or harmful bacteria.

When whole mustard seeds are wetted and crushed, an enzyme is activated that releases pungent sulphurous

French's Yellow Mustard

French’s Yellow Mustard

compounds; but they quickly evaporate. An acidic liquid, such as wine or vinegar, produces a longer-lasting paste. However, even then prepared mustard loses its pungency over time; the loss can be slowed by keeping a sealed container (opaque, or in the dark) in a cool place, or refrigerator. Mustard can last indefinitely without becoming inedible or harmful, though it may dry out, lose flavor, or brown from oxidation. Mixing in a small amount of wine or vinegar may improve dried-out mustard. Some types of prepared mustard stored for a long time may separate, which can be corrected by stirring or shaking. If stored unrefrigerated for a long time, mustard can acquire a bitter taste.

 

 

Varieties
Locations renowned for their mustard include Dijon (medium-strength) and Meaux in France; Norwich (very hot) and Tewkesbury, famed for its variety, in the United Kingdom; and Düsseldorf (hot) and Bavaria in Germany. They vary in the subsidiary spices and in the preparation of the mustard seeds. The husks may be ground with the seeds, or winnowed away after the initial crushing; “whole-grain mustard” retains some unground or partially ground mustard seeds. Bavarian “sweet mustard” contains very little acid, substituting copious amounts of sugar for preservation. The Tecuci mustard from Romania is a sweet variety very popular in Eastern Europe and is suitable for barbecued meats such as mititei. Sometimes, prepared mustard is simmered to moderate its bite; sometimes, it is aged. Irish mustard is a whole-grain type blended with whiskey, stout (commonly Guinness), or honey.
Home preparation
Hot table mustard may very easily be home-prepared by mixing powdered mustard (ground mustard seed, turmeric and wheat flour) to the desired consistency with water or an acidic liquid such as wine, vinegar, or beer, and leaving to stand for ten minutes. It is usually prepared immediately before a meal; mustard prepared with water, in particular, is more pungent but deteriorates rapidly.

American yellow mustard
The most commonly used mustard in the United States, and tied with Dijon in Canada, is American mustard sold as “yellow mustard” (although most prepared mustards are yellow) and commonly referred to as just “mustard”. A very mild prepared mustard colored bright-yellow by turmeric, it was allegedly introduced in 1904 by George J. French as “cream salad mustard”. American mustard is regularly used to top hot dogs, sandwiches, pretzels and hamburgers. It is also an ingredient of many potato salads, barbecue sauces, and salad dressings.

Spicy brown/deli-style mustard
Spicy brown mustard is also commonly used in the United States. The seeds are coarsely ground, giving it a speckled brownish-yellow appearance. In general, it is spicier than American mustard. “Deli style” mustard incorporates horseradish which actually makes it a little spicier than spicy brown. A variety popular in Louisiana is called Creole mustard.

Dijon mustard

Dijon Mustard

Dijon Mustard

Dijon mustard originated in 1856, when Jean Naigeon of Dijon substituted verjuice, the acidic “green” juice of unripe grapes, for vinegar in the traditional mustard recipe. Most mustards from Dijon today contain white wine rather than verjuice.

“Dijon mustard” is not a protected food name. While mustard factories still operate in Dijon and adjoining towns, most mustard described as “Dijon” is manufactured elsewhere. Even that produced in France is made almost exclusively from Canadian mustard seed.

Whole-grain mustard
In whole-grain mustard, also known as granary mustard, the seeds are mixed whole with other ingredients. Different flavors and strengths can be achieved through different blends of mustard seed species. Groningen mustard is an example of a mustard with partially ground grains.

 

Walnut-Crusted Salmon w/ Baked Potato and Boiled Baby Carrots

August 13, 2014 at 5:09 PM | Posted in carrots, fish, potatoes, salmon | Leave a comment
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Today’s Menu: Walnut-Crusted Salmon w/ Baked Potato and Boiled Baby Carrots

 

 

Walnut Crusted Salmon 003
What a beautiful morning, sunny and 60 degrees! And the day was just as beautiful, no humidity and about 78 degrees. Walmart has finally started to carry more Jennie – O Turkey Products here locally. So I picked up a roll of the Jennie – O Ground Turkey Breakfast Sausage while there the other day and that’s what I had for Breakfast. I made a couple of Sausage patties, a Scrambled Egg and Toast. Had the cart out most of the day enjoying that sunshine! For dinner tonight it’s a Walnut-Crusted Salmon w/ Baked Potato and Boiled Baby Carrots.

 

 
I got this recipe, Walnut-Crusted Salmon recipe, from an issue of Taste of Home Magazine a while back. Now it’s my favorite Salmon recipe! I had purchased the Wild Caught Atlantic Salmon from Kroger yesterday, on sale and some beautiful fillets. To prepare the Salmon I needed; 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 formed, 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! The sweetness of the Honey and sharpness of the Dijon Mustard are perfect together. I love regular Baked Salmon but with the combo of all the ingredients it just makes the Salmon pop with flavor and a fantastic Crust.

 

 
For one side I had a Baked Potato, seasoned with McCormick Grinder Sea Salt and Black Peppercorn. Then topped with I Can’t Believe It’s Not Butter. Then I also boiled some Baby Carrots. For dessert later Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt

 

 

 

 

 

Walnut-Crusted Salmon Recipewalnut-crusted-salmon-002

Ingredients:

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

 

 

Directions:

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.
Nutritional Facts
1 fillet equals 295 calories, 17 g fat (3 g saturated fat), 57 mg cholesterol, 243 mg sodium, 13 g carbohydrate, 1 g fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1/2 fat.

 

http://www.tasteofhome.com/recipes/walnut-crusted-salmon

Melt-in-Your-Mouth Pot Roast w/ Red Potatoes and Baby Carrots

July 23, 2014 at 5:22 PM | Posted in BEEF, carrots, Crock Pot, potatoes | Leave a comment
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Today’s Menu: Melt-in-Your-Mouth Pot Roast w/ Red potatoes and Baby Carrots

 

Crock Pot Beef Roast Shoulder 007

 
Between 8:00 and 9:00 this morning a Thunderstorm moved through, good rain and got rid of some of the humidity. The Thunder was impressive, some of the loudest and longest I’ve heard! It was some deep rolling Thunder, a few times it shook the windows and the glassware sitting around. Had the carpets steamed cleaned today and to have a new dryer vent put on. For dinner I put a Beef Shoulder Pot Roast on in the Crock Pot. Dinner tonight its Melt-in-Your-Mouth Pot Roast w/ Red potatoes and Baby Carrots.

 

 

 

Crock Pot Beef Roast Shoulder 001
I had been wanting a Pot Roast and what better day than today to finally make one! I had a couple of recipes that I had tried before but I wanted to try a new one. I found this one at the Taste of Home website, excellent website by the way. Pretty basic recipe; Using 1 boneless beef chuck roast (2.75 pounds), Red potatoes, Baby Carrots, Dijon Mustard, Dried Rosemary (crushed), Garlic Salt, Cumin, Dried Thyme, Pepper, chopped Onion, and Swanson Low Sodium Beef Broth.

 

 

 

 

 

Crock Pot Beef Roast Shoulder 003

Using the Crock Pot so you know it’s easily prepared! Place the Potatoes and Carrots in a 5-qt. slow cooker. Cut the Roast in half. Combine the mustard, rosemary, garlic salt, cumin, thyme and pepper; rub over roast. Place in the slow cooker; top with onion and broth. Cover and cook on low for 6-8 hours or until meat and vegetables are tender. Another set it and forget recipe, I love them! What an aroma about half way through the cooking time. Took everything out after 8 hours, the Roast was falling apart and the Potatoes and Carrots were very tender. After removing the Roast and Vegetables from the Crock Pot, I drained all the wonderful juices also and we spooned it back over the Roast. A fantastic Pot Roast Recipe! The full recipe and the web link to the original recipe is at the bottom of the post. For dessert later a

 

 

 

 

 
Melt-in-Your-Mouth Pot Roast
Ingredients
1 pound medium red potatoes, quartered
1 cup fresh baby carrots
1 boneless beef chuck roast (3 to 4 pounds)
1/4 cup Dijon mustard
2 teaspoons dried rosemary, crushed
1 teaspoon garlic salt
1 teaspoon cumin
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1/3 cup chopped onion
1-1/2 cups beef broth
Directions
Place potatoes and carrots in a 5-qt. slow cooker. Cut roast in half.
Combine the mustard, rosemary, garlic salt, cumin, thyme and pepper; rub
over roast.
Place in slow cooker; top with onion and broth. Cover and cook on low
for 6-8 hours or until meat and vegetables are tender. Yield: 6-8
servings.
Nutritional Facts: 1 serving (1 each) equals 352 calories, 17 g fat (6 g saturated fat), 111 mg cholesterol, 657 mg sodium, 13 g carbohydrate, 2 g fiber, 35 g protein.

 
Read more: http://www.tasteofhome.com/recipes/melt-in-your-mouth-pot-roast#ixzz388qQsUig

Walnut-Crusted Salmon w/ Baked Potato and Sliced Carrots

April 3, 2014 at 5:09 PM | Posted in carrots, fish, potatoes, salmon | 3 Comments
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Today’s Menu: Walnut-Crusted Salmon w/ Baked Potato and Sliced Carrots

 

 

Walnut Crusted Salmon baked potato 005
It started raining last night and hasn’t let up much since. Even had a passing thunder-storm. They’re saying we could get 2-4 inches of rain before it finally stops. Not much going on, raining too hard to get out. Cleaned out and straightened the pantry shelves and ran some computer checks. For dinner a Salmon Recipe I’ve only made a couple of times but it quickly became my favorite Salmon Recipe, Walnut-Crusted Salmon. Dinner tonight it’s a Baked Walnut-Crusted Salmon w/ Baked Potato and Sliced Carrots.

 

 

 
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 formed, 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! The sweetness of the Honey and sharpness of the Dijon Mustard are perfect together. I love regular Baked Salmon but with the combo of all the ingredients it just makes the Salmon pop with flavor, as I said earlier I have a new favorite Salmon recipe!

 

 

 
One side I prepared was a Baked Potato. Seasoned it with McCormick Grinder Sea Salt and Black Peppercorn and topped with I Can’t Believe It’s Not Butter. Then I heated up a small can of Sliced Carrots. Also had a slice of Klosterman Wheat Bread. Dessert later a Healthy Choice Dark Fudge Swirl Frozen Yogurt.

 

 

 

 

walnut-crusted-salmon-002
Walnut-Crusted Salmon Recipe

Ingredients:

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

Directions:

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.

 

http://www.tasteofhome.com/recipes/walnut-crusted-salmon

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