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Recipe Summary

prep:
12 mins
bake:
25 mins to 30 mins at 400°
marinate:
2 mins to 3 mins
cook:
2 mins in boiling water
bake:
10 mins at 350°
Servings:
8
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Ingredients

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Directions

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  • In large resealable plastic bag, combine brown sugar, bourbon, apple juice and pepper. Add salmon, seal and shake to distribute. Refrigerate 2 to 3 hours, turning over after an hour or so.

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  • Heat oven to 400°F. Spread chopped pecans on baking sheet. Bake at 400°F for 5 minutes or until toasted. In small bowl, combine toasted nuts, 1 tablespoon melted butter and 1/4 teaspoon of the salt.

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  • Coat top of broiler pan with nonstick cooking spray. Remove salmon from marinade, reserving marinade. Place salmon on prepared pan, skin-side down. Sprinkle remaining 1/4 teaspoon salt on salmon. Gently press the pecan mixture over the salmon. Bake at 400°F for 20 to 25 minutes, until fish flakes easily with a fork.

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  • Meanwhile, place marinade in small saucepan; boil 3 minutes. Serve salmon with lemon angel hair pasta or trio of treats, if desired.

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Lemon Angel-hair Pasta:
  • Cook 1 pound angel hair pasta and 1/2 pound cleaned snow peas in boiling water for 2 minutes. Drain. Combine 1 stick salted butter, melted, 1 tablespoon grated lemon rind, 3 tablespoons lemon juice and 1/4 teaspoon lemon-pepper. Toss with pasta and snow peas.

Trio of Treats:
  • Toss 1 cup roasted peanuts with 1 tablespoon teriyaki sauce and 1 teaspoon sugar. Bake 10 minutes at 350°F. Serve alongside bowls of rice crackers and wasabi peas.

Nutrition Facts

607 calories; total fat 41g; saturated fat 12g; cholesterol 124mg; sodium 388mg; carbohydrates 20g; fiber 2g; protein 34g.
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Reviews

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