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The Kitchen Table

I'll share my recipes, if you'll share yours - July 14, 2010

13 years ago

This is healthy eating the delicious way! I love salmon!

Mustard-Crusted Salmon

From EatingWell

4 servings

Active Time: 10 minutes

Total Time: 20 minutes

Ingredients

â¢ 1 1/4 pounds center-cut salmon fillets, cut into 4 portions

â¢ 1/4 teaspoon salt, or to taste

â¢ Freshly ground pepper, to taste

â¢ 1/4 cup reduced-fat sour cream

â¢ 2 tablespoons stone-ground mustard

â¢ 2 teaspoons lemon juice

â¢ Lemon wedges

Preparation

1. Preheat broiler. Line a broiler pan or baking sheet with foil, then coat it with cooking spray.

2. Place salmon pieces, skin-side down, on the prepared pan. Season with salt and pepper. Combine sour cream, mustard and lemon juice in a small bowl. Spread evenly over the salmon.

3. Broil the salmon 5 inches from the heat source until it is opaque in the center, 10 to 12 minutes. Serve with lemon wedges.

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Comments (2)

Marilyn Sue McClintock
13 years ago
Blueberry Dessert Bars

1 package 20 ounce refrigerated sugar cookie dough
1 can (21 ounce) blueberry pie filling
2 teaspoons of sugar

Heat oven to 425 degrees, Measure and set aside 1/2 cup of the cookie dough.
Pat remainder of the dough into a 13 x 9 inch baking pan. Spoon blueberry filling over dough. Break off small pieces of remaining dough and scatter over filling, sprinkle with sugar. Bake 15 to 20 minutes, until golden brown. Cool. Cut into squares. Makes 24 squares.

Sue
patti43
13 years ago
Your timing was great. Publix has wild sockeye salmon on sale this week and I plan to stock up. We love it! I don't know why this recipe is called "Sweet Pepper Salmon" since it doesn't have any sweet peppers, but I've made it and it is delicious. It's a recipe from Publix Apron recipes, which you can get by going to the Publix website and clicking on "Aprons". Tons of recipes there. I didn't serve it over the rice pilaf.

SWEET PEPPER SALMON

1/4 cup whole smoked almonds
large zip-top bag
2 teaspoons chili powder
2 teaspoons paprika
1 teaspoon garlic pepper seasoning
1 1/2 pounds salmon fillets (ask to have skin removed)
Cooking spray
2 (8.8-ounce) pouches pre-cooked rice pilaf
1/4 cup maple syrup
1 tablespoon light soy sauce

1.Place almonds in large zip-top bag and crush, using meat mallet (or rolling pin), until the size of coarse breadcrumbs. Add chili powder, paprika, and garlic pepper; shake to mix. Cut salmon into 4 portions, removing any darker sections. Wash hands.
2.Preheat large sautÃ© pan on medium 2Â3 minutes. Coat salmon with cooking spray; use tongs to place in zip-top bag. Seal bag tightly and shake (or press with fingertips) to evenly coat salmon.
3.Coat pan with cooking spray. Add salmon, using tongs; cook 3Â4 minutes on each side or until fish is opaque and separates easily with a fork. Cook time may vary depending on thickness of the salmon.
4.Squeeze rice pouches to separate rice; tear corner to vent. Microwave on HIGH 2Â3 minutes or until thoroughly heated.
5.Remove salmon from pan. Add syrup and soy sauce to pan; simmer 1Â2 minutes until sauce begins to thicken. Serve sauce over salmon; serve rice on side.
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