A twist on baked salmon: a cheese-peppercorn crust.
January 2007
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Recipe: Baked Salmon With Peppercorn Crust
A Different Way To Enjoy Salmon Steaks
Many of us try to eat more salmon for the Omega 3 essential fatty acids. This festive recipe creates a peppercorn crust using bread crumbs and Five Peppercorn Cheddar from Cabot. If you can’t find Five Peppercorn Cheddar, substitute another cheddar and a teaspoon of mixed peppercorns (sold pre-mixed, or mix yourself from black, brown, green, pink and white peppercorns).
This recipe also works nicely with Cabot’s Horseradish Cheddar. Serves 4.
Ingredients
- Olive oil cooking spray
- 4 (6- to 8-ounce) salmon steaks
- 1/2 cup whole-wheat bread crumbs
- 1/4 cup grated Cabot Five Peppercorn Cheddar
- 2 teaspoons brown sugar
- 1 teaspoon lemon pepper seasoning
- 2 teaspoons chopped fresh dill (substitute 3/4 teaspoon dried dill weed, but fresh makes a big difference)
- Extra dill for garnish
Directions
- Preheat oven to 400ºF. Coat baking sheet with cooking spray.
- Place salmon steaks on baking sheet and coat lightly with additional cooking spray.
- In small bowl, mix together bread crumbs, cheese, brown sugar, lemon pepper seasoning and dill. Spoon mixture over top of steaks, dividing evenly. Coat again with cooking spray.
- Bake for 20 minutes, or until crumbs are nicely browned and fish is just opaque in center (check with paring knife). Serve hot or at room temperature.
Suggested accompaniments: brown rice or couscous and zucchini or string beans.
Nutrition Analysis
Calories 199
Calories From Fat 46
Total Fat 5g
Saturated Fat 1g
Cholesterol 45mg
Sodium 219mg
Total Carbohydrates 22g
Dietary Fiber 2g
Calcium 70mg
Protein 15g
Recipe courtesy of Cabot Creamery and Ethel G. Hofman, Kosher Food Consultant.
Recipe © Cabot Creamery. Other material © Copyright 2005-
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