Photo Credit: Taste of Home |
My first cucumber of the season was destined for this recipe! I make this recipe a lot in the winter without the sauce, but it's even better served with the sauce in the summer when fresh cucumbers and dill are in season.
Source: Taste of Home
2 salmon fillets (6 oz. each)
2 salmon fillets (6 oz. each)
2 T. mayonnaise
1/2 c. finely chopped pecans
1/3 c. seasoned bread crumbs
2 T. grated Parmesan cheese
1 T. minced fresh parsley
1 T. butter, melted
Cucumber sauce:
1/2 c. chopped seeded peeled cucumber
1/2 c. vanilla yogurt
1/2 t. snipped fresh dill or 1/8 t. dill weed
1/8 t. garlic powder
Directions:
Place salmon skin side down in a greased 11x7x2" baking dish. Spread 1 T. mayonnaise over each fillet.
In a small bowl, combine the pecans, bread crumbs, Parmesan cheese, parsley and butter; spoon over salmon. Bake at 425 degrees for 10-15 minutes or until fish flakes easily with fork.
Meanwhile, in a small bowl, combine the cucumber sauce ingredients. Serve with the salmon.
Yield: 2 servings
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