Sunday, December 18, 2011

Spiced Pecan-Crusted Salmon.


Yes, you read that right.  We took the last recipe, chopped some of ‘em up, and used them in another recipe.  How’s that for a two-fer?

This was all kinds of easy, and delicious.  Between the fish, the pecans, and the sauce, there’s tons of flavors and textures and it just worked so perfectly.  I am definitely making this again at some point.

Makes two servings.



2 4-oz salmon filets, without skin

2 tablespoons Light Miracle Whip (sorry, we’re not a mayo household)

1/2 cup finely chopped spiced pecans

1/3 cup seasoned bread crumbs

2 tablespoons grated Parmesan cheese

1 tablespoon parsley

1/2 tablespoon cajun seasoning

1/2 tsp garlic powder

1 tablespoon butter, melted

Sauce ingredients:

1/2 cup fat free sour cream

1/2 teaspoon dried dill

1/2 teaspoon garlic powder

1/8 teaspoon cracked black pepper

1 tablespoon lemon juice



1. Heat oven to 425 degrees F.

2. Combine pecans, bread crumbs, Parmesan cheese, parsley and butter in a small bowl.

3. Place salmon filets in a baking dish.  Put 1/2 tbsp of the Miracle Whip on the top side of each filet & spread evenly.  Spoon the pecan mixture over the top & pat down, making sure it’s well coated.  Then flip the filet & do the same to the other side.


(Inside the oven, ready to go!)

4. Bake for 10-15 minutes or until it flakes easily with a fork.  Once they’re cooked through, put them back in the oven and switch your oven over to broil for just a couple minutes so the crust gets nice & golden on top. (Keep an eye on it—you don’t want the crust to burn.)

5. While that’s cooking, make your sauce.  Just combine all the ingredients in a small bowl & let chill. 


6. Serve with some steamed veggies & dig in!!!



Calories 426.5

  Total Fat 26.4 g

  Saturated Fat 5.9 g

  Polyunsaturated Fat 7.6 g

  Monounsaturated Fat 9.7 g

  Cholesterol 78.7 mg

  Sodium 603.6 mg

  Potassium 657.4 mg

  Total Carbohydrate 18.1 g

  Dietary Fiber 2.2 g

  Sugars 5.4 g

  Protein 29.3 g

Shared on 33 Shades of Green's Tasty Tuesdays

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