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.
Ingredients:
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
Directions:
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!!!
NutriFacts:
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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