Monday, April 18, 2016

Walnut Crusted Salmon w/ Brown and Wild Rice and Asparagus

Dinner Tonight: Walnut Crusted Salmon w/ Brown and Wild Rice and Asparagus

Hello everyone! I started my day off with a toasted Healthy Life Whole Grain English Muffin and a
couple of slices Smithfield Anytime Sliced Ham. If you're a Ham lover, like myself, you'll love the Smithfield Anytime Sliced Ham! Helped Mom with a few chores around the house. Then headed outdoors and got the leaf blower out and cleaned around the wooden deck and driveway.In the early afternoon went for my 6 month checkup at the Oncologist. Everything looked good he said. I very sad to learn though my Oncologist that I was with since 1979 to when he retired 2 years ago had passed away. Rest in Peace my Friend. Back home did a few things around the house. It was another beautiful day out, 82 and sunny! Then for dinner tonight I prepared a Walnut Crusted Salmon w/ Brown and Wild Rice and Asparagus.

The Walnut-Crusted Salmon recipe comes from an issue of Taste of Home Magazine. I came across it a while back, and now it’s my favorite Salmon recipe! I had purchased the Wild Caught Atlantic Salmon from Kroger yesterday.

I rinsed the fillet off in cold water and patted it dry with a paper towel. 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 that was coated with cooking spray. Then mixed the mustard and honey together 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 dish I microwaved some Uncle Ben’s Ready Whole Grain Medley Brown and Wild Rice. It comes in a microwavable Pouch. Just heat for 90 seconds and serve! Rice comes out perfect,
steaming hot and fluffy. Then I also prepared Roasted Asparagus. 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. 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. One delicious dinner tonight! For dessert later a Jello Sugar Free Double Chocolate Pudding.

Walnut-Crusted Salmon


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.
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.

No comments:

Post a Comment