Salmon with pecan crunch topping - KATV - Breaking News, Weather and Razorback Sports

Salmon with pecan crunch topping

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  • Gluten Free, Reduced Carbohydrate Chocolate Cobbler, 7/24/14

    Gluten Free, Reduced Carbohydrate Chocolate Cobbler, 7/24/14

    Friday, July 25 2014 8:00 AM EDT2014-07-25 12:00:44 GMT
    Brandon DouglasPrep Time 30 minBake Time ~35 minCool Time Serve Instantly for Ideal Texture2 ½ cups Splenda Zero Calorie Sweetener, Divided into 1 ½ cups and 1 cup2 cup Gluten Free Bisquick All Purpose flour6 Tbsp ½ cup cocoa, divided respectively4 tsp baking powder½ tsp salt2 cups Whole Milk2/3 cup unsalted butter, melted3 teaspoons Gluten Free vanilla extract½ cup firmly packed Splenda Brown Sugar blend3 cups hot waterPreheat oven to 3500FStir Together 1 ½ cups Splenda Zero Calorie Sweeten...More >>
    Brandon DouglasPrep Time 30 minBake Time ~35 minCool Time Serve Instantly for Ideal Texture2 ½ cups Splenda Zero Calorie Sweetener, Divided into 1 ½ cups and 1 cup2 cup Gluten Free Bisquick All Purpose flour6 Tbsp ½ cup cocoa, divided respectively4 tsp baking powder½ tsp salt2 cups Whole Milk2/3 cup unsalted butter, melted3 teaspoons Gluten Free vanilla extract½ cup firmly packed Splenda Brown Sugar blend3 cups hot waterPreheat oven to 3500FStir Together 1 ½ cups Splenda Zero Calorie Sweeten...More >>
  • Raspberry Lemonade, 7/23/14

    Raspberry Lemonade, 7/23/14

    Wednesday, July 23 2014 10:09 AM EDT2014-07-23 14:09:04 GMT
    Michael LanariKitchen Bath Concepts4 cups fresh lemon juice3 cups sugar1 bag frozen raspberriesIce cubes, for servingSqueeze the lemons and pour the juice into a pitcher. Mix together the sugar with 3 cups water and stir to dissolve to make a syrup. Add the syrup to the lemon juice and top it up with 8 cups water. Taste to make sure it's sweet enough for you, and then add the raspberries. Mix the lemonade together and let chill in the fridge. (Keep in mind that the raspberries are tart, so b...More >>
    Michael LanariKitchen Bath Concepts4 cups fresh lemon juice3 cups sugar1 bag frozen raspberriesIce cubes, for servingSqueeze the lemons and pour the juice into a pitcher. Mix together the sugar with 3 cups water and stir to dissolve to make a syrup. Add the syrup to the lemon juice and top it up with 8 cups water. Taste to make sure it's sweet enough for you, and then add the raspberries. Mix the lemonade together and let chill in the fridge. (Keep in mind that the raspberries are tart, so b...More >>
  • Blueberry Cheesecake Bars with Oreo Cookies, 7/22/14

    Blueberry Cheesecake Bars with Oreo Cookies, 7/22/14

    Tuesday, July 22 2014 11:12 AM EDT2014-07-22 15:12:24 GMT
    Alan BennettYield: 32 servingsIngredients:1 1/4 Quart Oreo Pieces-small, divided6 Tbl. butter, meltedCup Original Cream Cheese, softened2 Cup sugar4 Ea. eggs1 1/4 Cup fresh blueberries1/3 Cup semi-sweet or dark chocolate, meltedDescription:Cheesecake bars made with fresh blueberries and Oreo Cookie Pieces.Preparation Steps:Combine 1 lb. of the Oreo Pieces and butter; press evenly onto bottom of 1 parchment-lined half-sheet pan. Place cream cheese and sugar in large bowl of electric mixer fitt...More >>
    Alan BennettYield: 32 servingsIngredients:1 1/4 Quart Oreo Pieces-small, divided6 Tbl. butter, meltedCup Original Cream Cheese, softened2 Cup sugar4 Ea. eggs1 1/4 Cup fresh blueberries1/3 Cup semi-sweet or dark chocolate, meltedDescription:Cheesecake bars made with fresh blueberries and Oreo Cookie Pieces.Preparation Steps:Combine 1 lb. of the Oreo Pieces and butter; press evenly onto bottom of 1 parchment-lined half-sheet pan. Place cream cheese and sugar in large bowl of electric mixer fitt...More >>

Recipe from Rebekah Saucier of of Lafayette, La.

Prep Time:  5 min
Total Time:  15 min

4 (6 oz) salmon fillets salt and pepper
2 Tablespoons dijon mustard
2 Tablespoons butter, softened
1 1/2 Tablespoons honey
1/4 cup Panko or other breadcrumbs
1/4 cup chopped pecans
2 teaspoons chopped fresh parsley

1.  Sprinkle salmon with salt and pepper. Place fillets, skin side down, in a lightly greased baking dish.

2.  Combine mustard, butter and honey and brush on fillets.

3.  Combine bread crumbs, pecans and parsley and spoon mixture evenly on top of each fillet. Bake at 450 degrees for 10 minutes or until fish flakes easily. Goes great with a light romaine salad!

 

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