Nutty Salmon Recipes

Steps:

• Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
• Season salmon with salt and pepper and place on a baking sheet. Combine melted butter, stone-ground mustard, yogurt and macadamia nuts in a bowl. In a separate bowl combine bread crumbs and chopped chives and season with salt and pepper. Spread yogurt mixture over top of fish then evenly coat fish with the bread crumb mixture. Roast for 15 to 20 minutes, for medium doneness.

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with foil. Mix the brown sugar, paprika, garlic powder, cayenne pepper, 1 teaspoon kosher salt and a generous amount of freshly ground black pepper in a small bowl. Mix the panko with the parsley, butter, 1/4 teaspoon kosher salt and a few grinds of black pepper in another small bowl.
• Place the salmon skin-side down on the prepared baking sheet and spread the surface with the Dijon. Press the brown sugar mixture all over the salmon then top with the breadcrumb mixture. Crimp all four sides of the foil to create a border around the salmon, this will help collect the juices so they don't spread and burn. Bake until the breadcrumbs are golden brown, and the salmon is firm and flakes easily when pressed, 15 to 18 minutes. Cut into four equal portions for serving.

Steps:

• Sprinkle fish with salt and pepper. In a shallow bowl, whisk egg white until frothy. Dip fish in egg white, then coat with nuts. Gently pat nut mixture onto fish., In a large skillet, cook fish in oil over medium heat for about 6-8 minutes on each side or until fish flakes easily with a fork. Meanwhile, melt butter. Stir in parsley and lemon juice. Drizzle over fish. Serve with rice.

Steps:

• 1. Crush your pecans, pretzels and then add your almond butter to make crust and set aside.
• 2. Rinse of your fish fillets and pat dry. Add butter to pan heat skin side down at fillets and grill 4 to 5 minutes. Remove from pan, cover top of filet with mayonnaise and then add your mixture of almond butter, pretzels, and pecans to the top. Pat it on gently. Cook in oven for 15 - 20 minutes. Add a little butter to pan at the bottom.
• 3. Dice up all your ingredients for the pico while cooking your fish and set aside.
• 4. Add all ingredients for your rum sauce in a pan and cook down till thick. You may need to add a little more brown sugar if not thick enough.
• 5. Heat your cooked rice and add the other ingredients to the rice. Plate your rice, add fish on top, drizzle your rum sauce and then add pico on top. Ready to eat.

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.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine pistachios and panko in a shallow bowl.
• Mix cream cheese, Dijon, lemon juice, dill, and hot pepper sauce together in a bowl; season with salt and pepper.
• Pat salmon fillets dry, then coat in cream cheese mixture on both sides. Roll in pistachio mixture, patting crumbs in place. Place fish on a nonstick baking sheet.
• Bake in the center of the preheated oven until fish flakes easily with a fork, about 15 minutes; cooking time will depend on the thickness of the fish.

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.