ALASKA SALMON BAKE WITH PECAN CRUNCH COATING RECIPE ...
Baked salmon makes an excellent main course!
Provided by Ann
Categories Salmon Recipes
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). In a small bowl, mix together the mustard, butter, and honey. In another bowl, mix together the bread crumbs, pecans, and parsley.
- Season each salmon fillet with salt and pepper. Place on a lightly greased baking sheet. Brush with mustard-honey mixture. Cover the top of each fillet with bread crumb mixture.
- Bake for 10 minutes per inch of thickness, measured at thickest part, or until salmon just flakes when tested with a fork. Serve garnished with lemon wedges.
Nutrition Facts : Calories 367.5 calories, CarbohydrateContent 15.9 g, CholesterolContent 91.2 mg, FatContent 22.4 g, FiberContent 1.9 g, ProteinContent 26.1 g, SaturatedFatContent 6 g, SodiumContent 352.9 mg, SugarContent 6 g
CHICKEN WITH QUINOA AND VEGGIES RECIPE | ALLRECIPES
A quick recipe that can be adjusted to include whatever vegetables you have on hand. It could probably be done well with shrimp also. You could easily try different vegetables. The times and amounts are variable depending upon how thick you slice your chicken and veggies, as well as how crisp you prefer the zucchini.
Provided by kmo1070
Categories Chicken Breasts
Total Time 55 minutes
Prep Time 30 minutes
Cook Time 25 minutes
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring the quinoa and chicken broth to a boil in a saucepan; reduce heat to a simmer and cover the pan. Simmer until the broth is absorbed, the quinoa is fluffy, and the white line is visible in the grain, about 12 minutes.
- Heat 2 tablespoons of olive oil in a skillet; cook and stir the garlic scapes and onion until onion is translucent, about 5 minutes. Stir in the chicken breast strips and cook until the chicken is still slightly pink in the middle, about 5 more minutes. Remove the chicken meat and set aside. Pour 2 more tablespoons of olive oil in the skillet and cook and stir the zucchini and tomato until the zucchini is tender, 5 to 8 minutes. Return chicken to skillet and sprinkle with feta cheese, basil leaves, and lime juice. Cook until the chicken is fully cooked and hot, about 10 more minutes. Serve over hot quinoa.
Nutrition Facts : Calories 445.3 calories, CarbohydrateContent 34.8 g, CholesterolContent 58.8 mg, FatContent 23.6 g, FiberContent 4.8 g, ProteinContent 23.3 g, SaturatedFatContent 6.6 g, SodiumContent 361.4 mg, SugarContent 3.6 g
ALASKA SALMON BAKE WITH PECAN CRUNCH COATING RECIPE ...
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CHICKEN WITH QUINOA AND VEGGIES RECIPE | ALLRECIPES
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