Walnut Crusted Baked Salmon w/ Long Grain and Wild Rice

Dinner Tonight: Walnut Crusted Baked Salmon w/ Long Grain and Wild Rice







For Breakfast I prepared some Simply Potato Shredded Hash Browns, a couple of Johnsonville
Turkey Breakfast Sausage Links, toasted a slice of Aunt Millie's Light Whole Grain Bread, and a cup of Bigelow Decaf Green Tea. A beautiful day out today, 79 degrees and sunny! I had to buy new batteries for my cart I keep in the shed. So today I installed the new batteries and it was job! Had to remove the seat to get to everything. Finally got them changed but it was tough. Took a ride around the neighborhood and enjoyed the beautiful weather. For Dinner tonight its a Walnut Crusted Baked Salmon w/ Long Grain and Wild Rice.


I purchased the fresh Atlantic Salmon from the Kroger Seafood Department. I had it in the freezer and let it thaw overnight in the fridge. 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. Next I placed 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 also prepared a packet of Uncle Ben’s Ready Rice Long Grain and Wild. It comes in a microwavable bag. I microwaved it for 90 seconds and done! I guess my favorite among the Uncle Ben’s Ready Rice, all though I love using them all. An easy to fix item, just microwave for 90 seconds and it’s ready. I love Rice and it pairs with Fish perfect. For Dessert/Snack later a bowl of Skinny Pop - Pop Corn and a Diet Peach Snapple 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




UNCLE BEN’S® READY RICE® Long Grain and Wild

The rice that’s always ready to enjoy. Now, you can have our original delicious Long Grain & Wild Rice recipe with 23 herbs and seasonings in just 90 seconds. This microwaveable pouch also eliminates prep and cleanup. UNCLE BEN’S®. ‘Perfect Every Time’®.

Nutritional Claims & Product Benefits:Uncle Ben’s Long-Grain-Wild

* Good Source of Folic Acid
* Good source of iron
* 0 g Trans Fats & No Saturated Fat

COOKING INSTRUCTIONS
Squeeze pouch to separate rice.
Tear to vent.
Heat on HIGH for 90 seconds.
Cooking time for 2 pouches – 2 ½ minutes. Microwave times may vary. Take care when handling and opening the hot pouch. Refrigerate unused portion.

In the Skillet
Gently squeeze the sides of the pouch to break apart the rice, and pour contents into a skillet. Add 2 Tbsp. of water and heat.
Stir rice occasionally until heated thoroughly.
Serve immediately.
Nutrition Facts
Serving Size 1 cup (125 g)
Per Serving % Daily Value*
Calories 190
Calories from Fat 18
Total Fat 2.0g 3%
Saturated Fat 0.0g 0%
Cholesterol 0mg 0%
Sodium 630mg 26%
Carbohydrates 39.0g 13%
Dietary Fiber 2.0g 8%
Sugars 1.0g
Protein 5.0g
http://www.unclebens.com/Products/Ready-Rice/Uncle-Ben-s-reg;-Long-Grain-Wild#.UhpZ6hvOk20

Walnut Crusted Baked Salmon w/ Red Potatoes/Asparagus and Baked Multi Grain Bread

Dinner Tonight: Walnut Crusted Baked Salmon w/ Red Potatoes/Asparagus........





For Breakfast I toasted a couple of Eggo Whole Grain Eggo's and had a cup of Bigelow Decaf Green Tea. Not bad at all this morning at 33 degrees. For the day we had a high of 58 degrees and sunny! After Breakfast I went to Meijer and stopped and had the Car Washed. Back at home got a few things done in and around the house taken care of. For Dinner tonight, what i was planning to have last night. I prepared a Walnut Crusted Baked Salmon w/ Red Potatoes/Asparagus and Baked Multi Grain Bread.






I purchased the fresh Atlantic Salmon from the Kroger Seafood Department. I had it in the freezer

and let it thaw overnight in the fridge. 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. Next I placed 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.










For a side I prepared a Red Potato and Cut Asparagus Skillet. I'll need A bag of Petite Red Potatoes, a small bunch of Asparagus, Ground Garlic Salt, Dried Parsley, McCormick Grinder Sea Salt and Grinder Peppercorn Medley, and Extra Light Olive Oil.











I grabbed a Cast Iron Skillet and sprayed it with a light coat of Pam Non Stick Cooking Spray and

added a tablespoon of the Extra Light Olive Oil. Preheated the Skillet on medium heat. Next I quartered the Red Potatoes, putting them in a large bowl. Seasoned them with the Garlic salt, Dried Parsley, Grinder Sea Salt  and Peppercorn Medley, and 1 tablespoon of the Extra Light Olive Oil. Mixed them with the Seasoning until the Potatoes were Seasoned on all sides. I then added them to the preheated Cast Iron Skillet.









As the Potatoes were cooking I got the Asparagus ready. I kept the Asparagus bundled up and washed them off in cold water. Shook them dry and trimmed them. i cut the Spears into 3 pieces. Then lightly seasoned them with the McCormick Grinders of Sea Salt and Peppercorn Medley. I then added them to the Skillet of Red Potatoes. Stirred until mixed with the Potatoes and continued cooking until done.








The Red Potato and Asparagus Skillet came out delicious. Good Seasoning and the two worked great with each other. I also baked a loaf of Multi Grain Bread. I tried a new kind that I picked up at the Meijer Bakery. For Dessert later a Jello Sugar Free Dark Chocolate Pudding.













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

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

Dinner Tonight: 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 2Garlic (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