BAKED SALMON WITH HONEY MUSTARD SAUCE
Provided by Valerie Bertinelli
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F. Line a large baking sheet with a nonstick silicone liner, and lay the salmon, skin side down, on top. Set aside.
- Combine the mayonnaise, mustard, honey and chives in a medium bowl and stir to thoroughly combine. Reserve half of the sauce. Spoon the remaining sauce over the fish, spreading it evenly all over the top and sides of each fillet. Sprinkle with salt and pepper.
- Roast just until the fish is opaque in the center, 7 minutes. Increase the oven to broil. Broil the fish for 6 to 7 minutes, but keep your eye on it to avoid overcooking. Garnish with chives and serve with the reserved sauce.
BAKLAVA SALMON (SALMON WITH HONEY, BUTTER, WALNUTS, AND MUSTARD)
One of my friends deemed this "Baklava Salmon" and the name stuck. The salmon & mustard go well with the honey, butter, and walnuts. We usually serve this with rice and steamed carrots or broccoli.
Provided by TigerJo
Categories High Protein
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°; Line shallow roasting pan with non-stick aluminum foil, or spray with non-stick pan spray.
- In small bowl, blend butter, mustard, and honey, set aside. In another bowl, mix together bread crumbs, nuts, and parsley.
- Place salmon fillets on prepared pan, sprinkle with salt and pepper, and brush with honey-mustard mixture. Sprinkle tops with crumb/nut mixture; if any remains, press into sides of salmon.
- Bake salmon 12-15 minutes in preheated oven, or until it flakes easily with a fork. Serve with lime or lemon wedge.
BAKLAVA WITH ROSE WATER
Provided by Food Network Kitchen
Categories dessert
Time 4h10m
Yield 32 pieces
Number Of Ingredients 12
Steps:
- Make the syrup: Bring 2 cups water, the sugar and honey to a simmer in a medium saucepan over medium heat, stirring occasionally. Reduce the heat to medium low; simmer until the sugar is dissolved and the syrup is thick enough to coat the back of a spoon, about 20 minutes. Stir in the lemon juice and rose water. Pour into a large liquid measuring cup or heatproof bowl and refrigerate until ready to use (or up to 1 day).
- Make the baklava: Position a rack in the lower third of the oven; preheat to 375 degrees F. Pulse the nuts, confectioners' sugar and cinnamon in a food processor until coarsely ground. Transfer to a bowl and stir in the vanilla and salt.
- Brush the bottom and sides of a 9-by-13-inch baking dish with melted butter. Trim the phyllo to 9 by 13 inches with kitchen shears (fig. A); cover with a damp towel. Lay 1 sheet of phyllo in the prepared baking dish and brush with butter. Repeat with 5 more sheets of phyllo, buttering each sheet. Scatter about 3/4 cup of the nut mixture evenly over the phyllo stack. Top with 2 more sheets of phyllo, buttering each sheet, then top with another 3/4 cup of the nut mixture. Repeat to make 2 more layers (use 2 sheets of buttered phyllo and 3/4 cup nut mixture for each layer), then top with the remaining 6 sheets of phyllo, buttering each sheet (fig. B). Scatter the remaining nut mixture on top.
- Cut the baklava into 32 triangles (fig. C). Transfer to the oven and bake until golden brown and crisp, about 40 minutes (tent with foil if the nuts are browning too quickly).
- Remove from the oven and pour the prepared syrup evenly over the top. Let the syrup soak in, at least 2 hours.
BAKLAVA SALMON WITH ASPARAGUS
Make and share this Baklava Salmon With Asparagus recipe from Food.com.
Provided by Food.com
Categories < 30 Mins
Time 22m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Equipment:.
- 9x13 baking sheet.
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
- In a small bowl, whisk to combine melted butter, mustard and honey. In a shallow dish or bowl stir to combine pistachios, panko, parsley, 1/2 teaspoon salt and 2 tablespoons olive oil.
- Place salmon on one side of the baking sheet and season with salt and pepper. Brush top of fish with honey mustard mixture, then press pistachio and panko topping onto the honey mustard to coat top of salmon filets. Arrange asparagus and tomatoes on the other side of the baking sheet, top with thyme sprigs, salt, pepper and drizzle with 2 tablespoons olive oil.
- Bake for 10-12 minutes until salmon is cooked through and asparagus is tender. Serve with lemon wedges and garnish with parsley sprigs.
Nutrition Facts : Calories 612.2, Fat 39.9, SaturatedFat 11.4, Cholesterol 95, Sodium 362, Carbohydrate 28.9, Fiber 7, Sugar 10, Protein 39
WALNUT-CRUSTED SALMON
Whenever I can get salmon for a good price, I always turn to this simple and delicious recipe. It's good served with mashed potatoes and fresh green beans, too. -Edie DeSpain, Logan, Utah
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- 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 until topping is lightly browned and fish just begins to flake easily with a fork.
Nutrition Facts : Calories 295 calories, Fat 17g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 243mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges
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