https://foodland.iga.com/Recipes/Detail/5989/
A low carb recipe
Yield: Serves 4
Preparation Time: 10 minutes. Bake Time: 10 to 15 minutes
| 4 | (6 oz.) fresh salmon fillets | ||
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| Crust: | |||
| 1/2 | cup | pecans, toasted* | |
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| 1-1/2 | teaspoons | minced fresh herb leaves (basil, oregano, dill or tarragon) | |
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| 1 | Tablespoon | chilled butter or margarine, cut into small pieces | |
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| 1/2 | teaspoon | seasoned salt | |
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| 1/2 | teaspoon | seasoning lemon pepper | |
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Yield: Serves 4
Approximate Nutrient Content per serving:
| Calories: | 370 | |
| Calories From Fat: | 198 | |
| Total Fat: | 22g | |
| Cholesterol: | 74mg | |
| Sodium: | 356mg | |
| Total Carbohydrates: | 4g | |
| Protein: | 40g |
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
Rinse salmon fillets and pat dry.
In food processor, coarsely chop toasted pecans. Add fresh herbs, butter, seasoned salt and pepper. Pulse process until all ingredients are mixed and a solid mixture forms.
Place salmon fillets skin side down on lightly greased baking pan. Top each fillet with nut mixture patting it on to form crust.
Bake in preheated 400 degree F. oven for 12 to 15 minutes. Salmon is done when meat flakes easily and is evenly colored. The salmon will continue to cook after it's removed from the oven.
To toast pecans:
Preheat oven to 350 degrees. Place nuts on baking sheet and bake for about 7 minutes or until lightly golden. Cool completely.
Source: Texas Pecan Growers Association
Please note that some ingredients and brands may not be available in every store.
https://foodland.iga.com/Recipes/Detail/5989/
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