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Recipe Friday- Crispy Honey Nut Baked Salmon with Almond-Fennel Salad

March 22, 2019

Prep: 15 minutes
Bake: 15 minutes
Serves: 4 

 

Ingredients
 Nonstick cooking spray

2/3  cup raw whole almonds

1  cup General Mills Honey Nut Cheerios™

4  skin-on Wild Sockeye Salmon Fillets (about 6 ounces each)

2  tablespoons honey

2  tablespoons balsamic glaze

1  tablespoon chili garlic sauce

1  medium fennel bulb, thinly sliced

1  organic Granny Smith Apple, thinly sliced

1  tablespoon fresh lemon juice

1  tablespoon olive oil

1  tablespoon chopped fresh tarragon

 

Directions
1. Preheat oven to 425°. Line rimmed baking pan with parchment paper; spray with nonstick cooking spray.

 

2. In food processor, process 3 cup almonds 30 seconds or to coarse crumbs; add cereal and pulse 10 times. Makes about 1 cup.

 

3. Place salmon, skin side down, on prepared pan; brush with 1 tablespoon honey and press oat-almond crumbs over honey. Bake 15 minutes or until internal temperature of salmon reaches 145°.

 

4. In small bowl, whisk balsamic glaze, chili garlic sauce and remaining 1 tablespoon honey. In large bowl, toss fennel, apple, lemon juice, oil, tarragon and remaining 3 cup almonds.

 

5. Serve salmon drizzled with spiced honey balsamic with almond-fennel salad.

 


Approximate nutritional values per serving: 557 Calories, 26g Fat (3g Saturated), 107mg Cholesterol, 240mg Sodium, 35g Carbohydrates, 6g Fiber, 24g Sugars, 44g Protein

 

 

 

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