RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 800
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| Recipe Name: |
Baked Salmon with Roasted Pecan Crust |
| Source: |
Chef Jamie West, the Tyler Place in Highgate Springs, VT |
Submitted by: |
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Last Modified: |
2007-05-06
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Fish |
Kosher: |
Pareve |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
30.00
Minutes |
Number of Servings: |
10 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
10 |
| Cooking Time: |
45.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$6.51
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
1.25 Teaspoons oil, olive
1 to taste salt and pepper
2.5 Tablespoons worcestershire sauce
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Directions:
Preheat oven.
Grease a medium roasting pan or large oven-proof skillet with the oil. Place the salmon fillet in the pan, skin side down, and sprinkle with the salt and pepper.
In a small bowl mix the pecans, melted butter, lemon juice, and Worcestershire sauce. Spread the nut topping on the salmon.
Place on the middle shelf of the oven and bake for about 20 minutes, or until cooked through.
Calories: 554 Fat: 42 grams
Saturated Fat: 8 grams Carbohydrates: 7 grams
Protein: 37 grams Fiber: 3 grams |
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| Nutrition per Serving: |
| Calories: |
509 |
Total Carbs: |
6.5 |
Net Carbs: |
0.0 |
| Cholesterol: |
48.8 |
Fat: |
44.5 |
Protein: |
26.28 |
| Fiber: |
3.83 |
Sodium: |
100.00 |
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