Here’s a fun resource for fish nutrition and mercury content, as well as recipes, and much, more more!
If you have someone in your life that’s on the fence about fish, this is a great recipe to bring them to the bright side. It’s adorned with enough “goodies” and flavors that the fish is perfectly showcased – there, but not the only thing staring back at them on the plate. Mr. Prevention even commented on how “pretty” this dish was…and who doesn’t want great-tasting and great-looking food?
Sight is a sense that shouldn’t never be discredited in cooking and presentation. You judge a dish with your eyes before your taste it, and many times, before you smell it. Garnishes, dressings, drizzles, and accompaniments should serve a purpose – to compliment a flavor, add a texture, create a colorful presentation, and in my eyes, increase nutrition.
Mustard, honey, lemon, and pecans all boast nutritional benefits. Plus they add texture, color, and compliment the flavors of the otherwise lonely salmon entree.
2 Tbsp unsalted butter, melted
3 Tbsp Dijon mustard
2 Tbsp honey
1/4 cup panko breadcrumbs
1/4 cup pecans, chopped
2 Tbsp fresh parsley
4 (5-oz) wild Alaskan salmon fillets
salt and pepper, to taste
1 lemon, for garnish
Preheat oven to 400 F.
In a small bowl, stir together butter, mustard, and honey. Set aside. In another bowl, mix together breadcrumbs, pecans, and parsley.
Brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of the fillets with the bread crumb mixture.
Bake salmon 12 to 15 minutes in the preheated oven, or until it flakes easily with a fork. Garnish with a wedge of lemon and serve immediately. Yield: 4 servings.
Nutrition Information (per serving): 407 calories; 24.3 g. fat; 88 mg. cholesterol; 340 mg. sodium; 15 g. carbohydrate; 0.8 g. fiber; 31.3 g. protein
Result: A salmon show-stopping recipe! If you want to be wow-ed, this is a recipe to try. Simple, quick, and full of heart-healthy omega 3’s. This is a great entree for the low-carb lovers, those seeking higher protein meals, and diabetes, as well. I served this with roasted zucchini which was drizzled in a balsamic vinegar reduction. A very simple, very balanced, very satisfying meal.[/print_this]
She doesn’t exactly have the best table manners…resting her begging, slobbery cheeks on my knees during dinner. She knows to beg from the softie who shares 😉 Hey, they say fish skin is good for dog’s coats and she goes absolutely bonkers over the stuff….obviously.
I’m off to run! Friday afternoon workouts seem to get easily pushed aside to…never, so no excuses…morning it is! I keep hoping the morning workout bug will bite…no such luck as of yet. And it sure doesn’t help that it is PITCH black at 6am!
[Random] Questions: Do you like going to the zoo? Have you ever been wine tasting?