Dietitians suggest two servings of fish a week. Salmon is one of the highest in those omega-3 fatty acids that help to prevent heart disease. “My husband had high cholesterol so I created this heart-healthy recipe. Now I serve it to guests all the time…even fish-haters rave and ask for the recipe!” Susan Robenson - Hot Springs, Arkansas
- 2 packages (6 ounces each) fresh baby spinach
- 1 salmon fillet (1-1/2 pounds)
- 1 teaspoon olive oil
- 3 tablespoons honey
- 3 tablespoons Dijon mustard
- 1/4 cup cornflakes
- 2 tablespoons sliced almonds
- 2 tablespoons chopped pecans
- 1/4 cup fat-free mayonnaise
- Hot cooked couscous, optional
- Place spinach in a 13-in. x 9-in. baking dish coated with cooking spray; top with salmon. Drizzle oil over spinach.
- Combine honey and mustard. Remove 2 tablespoons mixture; brush over salmon. Place the cornflakes, almonds and pecans in a small food processor; cover and process until ground. Press onto salmon. Stir mayonnaise into remaining honey mixture; refrigerate until serving.
- Bake, uncovered, at 450° for 18-22 minutes or until fish flakes easily with a fork. Drizzle with reserved sauce. Serve with couscous if desired. Yield: 6 servings.
Originally published as Company-Ready Crusted Salmon in Healthy Cooking February/March 2009, p16
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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