Makes : 6 servings
Total Time: 25 min
Prep Time: 5 min
Maple Pecan Crusted Salmon
This crust, with a hint of sweetness, is absolutely irresistible atop a fillet of fresh, bright Pacific Salmon.
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Per serving |
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| Calories: | 370 |
| Dietary Fiber: | 6 |
Ingredients
- 125 mL or ½ cup pecans, toasted
- 175 mL or 3/4 cup All-Bran Buds* cereal
- 15 mL or 1 tbsp fresh rosemary, finely chopped
- 15 mL or 1 tbsp grainy Dijon mustard
- 10 mL or 2 tsp maple syrup
- 2 mL or ½ tsp each, salt and fresh cracked pepper
- 6 175 g or 6 oz salmon fillets with the skin on
- 15 mL or 1 tbsp olive oil
Directions
1. Preheat oven to 200°C (400°F)
2. Place pecans and cereal in food processor and pulse until they resemble coarse crumbs. Stir in rosemary. Set aside.
3. In a small bowl, stir together mustard and maple syrup. Set aside.
4. In a large non-stick, oven-proof skillet, heat oil over medium-high heat. Season salmon with salt and pepper and brown in skillet on all sides. Remove pan from heat. Spread mustard mixture evenly over the top of each piece of salmon and top with pecan mixture, ensuring all of the coating is used.
5. Bake at 200°C (400°F) for 6 to 8 minutes or until salmon is cooked and crust is golden. Serve immediately.
In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's® products. Results with other products may vary.