Pecan Salmon Salad With Honey Mustard Dressing Food

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BAKED SALMON WITH HONEY MUSTARD AND PECAN PANKO CRUST



Baked Salmon with Honey Mustard and Pecan Panko Crust image

This baked salmon with a crunchy topping takes just 20 minutes to make, yet it's elegant enough for company.

Provided by Jennifer Segal, adapted from Betsy Goldstein's recipe

Categories     Dinner

Time 20m

Yield 4

Number Of Ingredients 10

2 tablespoons Dijon mustard
2 tablespoons unsalted butter, melted
1 tablespoon honey
¾ teaspoon salt, divided
¼ teaspoon freshly ground black pepper
¼ cup panko
¼ cup finely chopped pecans
2 teaspoons finely chopped parsley (optional, for color)
4 (6-oz) salmon fillets
1 lemon, for serving (optional)

Steps:

  • Preheat the oven to 450°F and set an oven rack in the middle position. Line a baking sheet with aluminum foil for easy cleanup, and spray with nonstick cooking spray.
  • In a small bowl, whisk together the mustard, melted butter, honey, ½ teaspoon salt, and pepper. Set aside.
  • In another small bowl, mix together the panko, pecans, parsley (if using), and remaining ¼ teaspoon salt.
  • Spoon the honey-mustard mixture evenly over the salmon fillets. (Don't worry if it drips down the sides a little.) Sprinkle the panko-pecan mixture over the glaze, pressing it lightly so it adheres.
  • Bake for 7-10 minutes per inch of thickness, depending on how well done you like your salmon. (If you find that the topping is browning more than you'd like before the fish is cooked through, loosely cover the salmon with foil.) Serve hot or at room temperature. (Note that if your salmon has skin, it may stick to the foil; to remove the fish from the pan, slide a thin spatula between the skin and the flesh, leaving the skin behind.)
  • Make Ahead: The salmon can be glazed, coated with the panko-pecan mixture, and refrigerated up to 3 hours ahead of time.

Nutrition Facts : Calories 482, Fat 33 g, Carbohydrate 8 g, Protein 36 g, SaturatedFat 9 g, Sugar 5 g, Fiber 1 g, Sodium 467 mg, Cholesterol 109 mg

PECAN SALMON SALAD WITH HONEY MUSTARD DRESSING



Pecan Salmon Salad with Honey Mustard Dressing image

I hate fish and thought this tasted pretty good, for fish. The fish lovers at the table raved so I thought I'd share!

Provided by Diana Adcock

Categories     One Dish Meal

Time 28m

Yield 6 serving(s)

Number Of Ingredients 13

1 cup honey
1 cup Dijon mustard
1/2 cup olive oil, you might need a touch more
3 tablespoons fresh lemon juice
6 (6 ounce) salmon fillets, boned and skinned
1/2 teaspoon sea salt
1 teaspoon fresh white pepper
3 cups pecans, measure then finely grind
1 cup chopped pecan pieces
olive oil or light olive oil (for cooking)
12 cups mixed salad greens
1 pint grape tomatoes
1 (14 -28 ounce) can mandarin orange segments, drained and chopped

Steps:

  • Preheat oven to 350 degrees.
  • In a small bowl combine the honey, mustard, oil and lemon juice.
  • Whisk well.
  • Remove 1/3 cup-cover and set aside the 2/3 cup.
  • Lightly coat salmon filets with the honey-mustard glaze, then coat with the ground pecans.
  • Repeat until all filets are prepared.
  • Place 1 T. olive oil a medium oven proof pan over medium heat.
  • Cook filets 2-3 minutes on each side, turning carefully and only once to lightly brown both sides.
  • Place in preheated oven and bake for another 5 minutes.
  • Meanwhile place 2 cups of mixed salad green's on each of 6 plates.
  • Divide the tomatoes and oranges evenly between plates.
  • Remove fish and place one filet on each of the salad beds.
  • Drizzle with remaining dressing and sprinkle with the chopped pecan pieces.
  • Serve.

SALMON WITH HONEY PECAN SAUCE



Salmon with Honey Pecan Sauce image

I love the explosion of sweet and buttery flavors in every bit of this salmon dinner. -Alice Stanko, Warren, Michigan

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 6

4 salmon fillets (4 ounces each)
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
1/4 cup finely chopped pecans, toasted
1/4 cup honey
3 tablespoons reduced-fat butter

Steps:

  • Sprinkle salmon with seasoned salt and pepper. Place fish on oiled grill rack, skin side down. Grill, covered, over medium-high heat or broil 4 in. from heat until fish just begins to flake easily with a fork, 6-8 minutes., Meanwhile, in a small saucepan, cook the pecans, honey and butter over medium heat until bubbly, 5-7 minutes. Serve with salmon.

Nutrition Facts : Calories 330 calories, Fat 20g fat (5g saturated fat), Cholesterol 68mg cholesterol, Sodium 319mg sodium, Carbohydrate 19g carbohydrate (18g sugars, Fiber 1g fiber), Protein 20g protein. Diabetic Exchanges

SALMON WITH PECAN HONEY GLAZE



Salmon with Pecan Honey Glaze image

Beautiful, crispy salmon fillets with a honey-pecan glaze that is easy and delicious!

Provided by Kimber

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 35m

Yield 4

Number Of Ingredients 6

1 cup pecan halves or pieces
1 cup honey
¾ cup butter
¼ cup vegetable oil
4 (4 ounce) fillets salmon
salt and pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spread pecans in a single layer on a baking sheet. Bake 8 to 10 minutes, or until slightly browned. Stir 2 or 3 times to toast uniformly.
  • In a small saucepan over medium-high heat, combine honey with half of the butter. Stir in the toasted pecans, and cook for 8 to 10 minutes to infuse the flavors. Remove from heat, and keep warm.
  • Melt remaining butter with oil in a large skillet over high heat. Season fish with salt and pepper. Arrange fillets in skillet, and cook until firm to the touch, about 4 to 5 minutes per side. Salmon is done when it flakes easily with a fork. Transfer to serving plate, and spoon glaze over top.

Nutrition Facts : Calories 1068.6 calories, Carbohydrate 74 g, Cholesterol 146.5 mg, Fat 80.3 g, Fiber 3 g, Protein 22.6 g, SaturatedFat 28 g, Sodium 301.8 mg, Sugar 70.8 g

PECAN CRUSTED CHICKEN SALAD WITH HONEY MUSTARD DRESSING



Pecan Crusted Chicken Salad With Honey Mustard Dressing image

Make and share this Pecan Crusted Chicken Salad With Honey Mustard Dressing recipe from Food.com.

Provided by kiddoinky

Categories     Salad Dressings

Time 1h

Yield 4 serving(s)

Number Of Ingredients 21

2 boneless skinless chicken breast halves
3 egg whites
1 teaspoon cornstarch
1 teaspoon lemon juice
3/4 cup pecans, finely chopped
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1 tablespoon extra virgin olive oil
1/4 cup honey
3 tablespoons Dijon mustard
3 tablespoons extra virgin olive oil
1 tablespoon shallot, minced
1 tablespoon apple cider vinegar
1/2 lemon, juice of
1/8 teaspoon kosher salt
1 teaspoon fresh ground black pepper
8 cups curly endive lettuce or 8 cups romaine lettuce
4 ounces mild goat cheese, crumbled
1/2 cup red onion, thinly sliced

Steps:

  • Preheat oven to 450 degrees Fahrenheit.
  • Prepare chicken breasts by cutting them in half and pounding them out.
  • Whisk the egg whites, cornstarch, and lemon juice in a shallow dish.
  • In another shallow dish mix together pecans, oregano, thyme, paprika, and cayenne.
  • Dip the chicken into the egg white mixture and then into the pecan mixture.
  • While the chicken is resting, heat a nonstick skillet over medium high heat; coat with 1 tablespoon of olive oil.
  • Add chicken and saute until brown on both sides.
  • Place chicken in baking dish and roast until an instant read thermometer inserted into the chicken reads 165 degrees Fahrenheit.
  • Take chicken out and make dressing while it rests.
  • Combine the honey, Dijon mustard, extra virgin olive oil, shallot, apple cider vinegar, lemon juice, salt and pepper until blended.
  • Toss the dressing with the mixed greens (you won't need all the dressing). Toss in goat cheese and red onion.
  • Arrange greens on 4 plates.
  • Slice chicken.
  • Arrange chicken on top of greens, sprinkle with any remaining crumbs from the pan.
  • Serve with extra dressing on the side!

Nutrition Facts : Calories 912, Fat 61.1, SaturatedFat 10.8, Cholesterol 60.2, Sodium 6682.9, Carbohydrate 56.7, Fiber 21.9, Sugar 25.9, Protein 49.3

PECAN-CRUSTED SALMON



Pecan-Crusted Salmon image

This nutty coating and cool sauce turn ordinary salmon into something special. "My husband was thrilled the first time I served this," says Cheryl Bydowdki of Punta Gorda, Florida.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 12

2 salmon fillets (6 ounces each)
2 tablespoons mayonnaise
1/2 cup finely chopped pecans
1/3 cup seasoned bread crumbs
2 tablespoons grated Parmesan cheese
1 tablespoon minced fresh parsley
1 tablespoon butter, melted
CUCUMBER SAUCE:
1/2 cup chopped seeded peeled cucumber
1/2 cup vanilla yogurt
1/2 teaspoon snipped fresh dill or 1/8 teaspoon dill weed
1/8 teaspoon garlic powder

Steps:

  • Place salmon skin side down in a greased 11x7-in. baking dish. Spread 1 tablespoon mayonnaise over each fillet. , In a small bowl, combine the pecans, bread crumbs, Parmesan cheese, parsley and butter; spoon over salmon. Bake at 425° for 10-15 minutes or until fish flakes easily with a fork., Meanwhile, in a small bowl, combine the cucumber sauce ingredients. Serve with the salmon.

Nutrition Facts : Calories 830 calories, Fat 61g fat (13g saturated fat), Cholesterol 131mg cholesterol, Sodium 654mg sodium, Carbohydrate 27g carbohydrate (10g sugars, Fiber 4g fiber), Protein 45g protein.

MUSTARD & PECAN CRUSTED SALMON



Mustard & Pecan Crusted Salmon image

Try our crunchy baked mustard and pecan crusted salmon recipe tonight. You can even try this dish using other fillets, like cod and tilapia.

Provided by My Food and Family

Categories     Recipes

Time 30m

Yield 4 servings

Number Of Ingredients 8

3 Tbsp. butter, softened
1/4 cup GREY POUPON Harvest Coarse Ground Mustard
2 Tbsp. honey
4 skinless salmon fillets (1 lb.)
1/2 cup panko bread crumbs
1/2 cup finely chopped pecans
1/4 tsp. ground red pepper (cayenne)
1 lemon, cut into wedges

Steps:

  • Heat oven to 375ºF.
  • Mix butter, mustard and honey until blended; spread onto fish.
  • Cover baking sheet with parchment. Combine bread crumbs, nuts and pepper in pie plate.
  • Dip coated sides of fish, 1 at a time, in crumb mixture; place, coated sides up, on prepared baking sheet. Gently press crumb mixture into fish to secure.
  • Bake 15 to 20 min. or until fish flakes easily with fork. Serve with lemon wedges.

Nutrition Facts : Calories 440, Fat 29 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 80 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 26 g

ALASKA SALMON BAKE WITH PECAN CRUNCH COATING



Alaska Salmon Bake with Pecan Crunch Coating image

Baked salmon makes an excellent main course!

Provided by Ann

Categories     Seafood     Fish     Salmon

Time 30m

Yield 6

Number Of Ingredients 9

3 tablespoons Dijon mustard
3 tablespoons butter, melted
5 teaspoons honey
½ cup fresh bread crumbs
½ cup finely chopped pecans
3 teaspoons chopped fresh parsley
6 (4 ounce) fillets salmon
salt and pepper to taste
6 lemon wedges

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, Carbohydrate 15.9 g, Cholesterol 91.2 mg, Fat 22.4 g, Fiber 1.9 g, Protein 26.1 g, SaturatedFat 6 g, Sodium 352.9 mg, Sugar 6 g

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