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

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 Salmon w/ Sliced Carrots and Cut Green Beans & Potatoes

Dinner Tonight: Walnut-Crusted Salmon w/ Sliced Carrots and Cut Green Beans & Potatoes




I guess it was the calm before the storm today, it was cold out but a whole lot of sun made it better! But looming ahead, starting tonight and into tomorrow is the possibility of 5-7 inches of snow (so they say). We could have all snow or a mix of rain and snow, too close to call. But that makes no difference to those who live in this part of Ohio, that word S-N-O-W has been sayed over the airwaves and to make it doubly bad the word I-N-C-H-E-S behind it! This area freaks out when there is the chance of SNOW! So knowing how people react around here I went to Kroger early this morning, and it's a good thing I went early! All I need was a Loaf of Klosterman Wheat Bread and Eggs. The place was a madhouse all ready! All because of that word SNOW. People were grabbing everything in reach, like they were going to be stranded for weeks or something! Got to love Ohio! Anyway for dinner tonight I prepared a Walnut-Crusted Salmon w/ Sliced Carrots and Cut Green Beans & Potatoes.

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 and had it in the freezer. I let it thaw overnight in the fridge. 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 that much better.




It was Del Monte for side dishes, for one side I heated up a can of Del Monte Sliced Carrots. Then I also had a can of Del Monte Cut Green Beans and Potatoes. A nice combo of Cut Green Beans and New Potatoes. For dessert later a Jello Sugar Free Dark Chocolate Mousse.


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 Salmon w/ Baked Potato and Boiled Baby Carrots

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

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 Recipe

(Makes 4 Servings)

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 Salmon w/ Baked Potato and Boiled Baby Carrots

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

Another beautiful Summers Day out, no humidity and 82 degrees. But rain and humidity both coming back by Monday. Spent most of the afternoon visiting with my Aunt, who's in an Assisted Living Center close by. Then home and out on the cart to enjoy the beautiful day out. For dinner tonight it's a Walnut-Crusted Salmon w/ Baked Potato and Boiled Baby Carrots.








I had come across the 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 Salmon from Kroger, and had it froze so I laid a fillet it in the fridge to thaw overnight. To prepare the Salmon I needed; salmon fillet, 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.








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 a bowl of Del Monte No Sugar Added Peach Chunks.









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.
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 Salmon w/ Baked Potato and Sliced Carrots

Dinner Tonight: Walnut-Crusted Salmon w/ Baked Potato and Sliced Carrots

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! 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 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