Alaska Salmon Bake with Pecan Crunch Coating
Servings Per Recipe: 6
Amount Per Serving
Calories: 368
Total Fat: 22.4gCholesterol: 91mgSodium: 353mgTotal Carbs: 15.9g Dietary Fiber: 1.9gProtein: 26.2g
Showing posts with label Pecan. Show all posts
Showing posts with label Pecan. Show all posts
Thursday, November 24, 2011
Christmas Recipes: Alaska Salmon Bake with Pecan Crunch Coating
3 tablespoons Dijon mustard3 tablespoons butter, melted5 teaspoons honey1/2 cup fresh bread crumbs1/2 cup finely chopped pecans3 teaspoons chopped fresh parsley6 (4 ounce) fillets salmonsalt and pepper to taste6 lemon wedgesPreheat the oven to 400 degrees F (200 degrees C). In a small bowl, mix together the mustard, butter, and honey. In another bowl, mix together the bread crumbs, pecans, and parsley. Season each salmon fillet with salt and pepper. Place on a lightly greased baking sheet. Brush with mustard-honey mixture. Cover the top of each fillet with bread crumb mixture. Bake for 10 minutes per inch of thickness, measured at thickest part, or until salmon just flakes when tested with a fork. Serve garnished with lemon wedges. Amount Per Serving Calories: 368 | Total Fat: 22.4g | Cholesterol: 91mg Powered by ESHA Nutrient Database
Alaska Salmon Bake with Pecan Crunch Coating
Alaska Salmon Bake with Pecan Crunch Coating
Saturday, October 9, 2010
Dairy-Free Recipes: Pecan Pie Bars I | Submitted By: MARIETA
3 cups all-purpose flour1/2 cup white sugar1/2 teaspoon salt1 cup margarine4 eggs1 1/2 cups light corn syrup1 1/2 cups white sugar3 tablespoons margarine, melted1 1/2 teaspoons vanilla extract2 1/2 cups chopped pecansPreheat oven to 350 degrees F (175 degrees C). Lightly grease a 10x15 inch jellyroll pan. In a large bowl, stir together the flour, 1/2 cup sugar, and salt. Cut in 1 cup of margarine until mixture resembles coarse crumbs. Sprinkle the mixture evenly over the prepared pan, and press in firmly. Bake for 20 minutes in the preheated oven. While the crust is baking, prepare the filling. In a large bowl mix together the eggs, corn syrup, 1 1/2 cups sugar, 3 tablespoons margarine, and vanilla until smooth. Stir in the chopped pecans. Spread the filling evenly over the crust as soon as it comes out of the oven. Bake for 25 minutes in the preheated oven, or until set. Allow to cool completely on a wire rack before slicing into bars. Amount Per Serving Calories: 180 | Total Fat: 6.5g | Cholesterol: 24mg view all reviews » 
Reviewed on May 6, 2007 by MEleanor 
Excellent recipe! I cater, and my clients asked me to keep these in regular rotation. Per suggestions, I also used half brown sugar and half white sugar for the filling, plus butter instead of margarine. I suggest using the large disposable foil pans found at Sam's Club or Wal-Mart. There is no run-over or clean-up required. Pam eliminates sticking troubles. I did bake the crust for 20 minutes, per the recipe. After topping with the filling, I baked the bars for 45 minutes, rotating the pan halfway through the baking time to ensure even cooking. There is no way that these bars could be cooked in 25 minutes, per the recipe (unless you expect to eat the bars with a spoon). To test for doneness, gently shake the pan. If the filling jiggles, keep baking. If you get just a slight bit of movement at the center, the bars are ready to be taken out of the oven. You don't want to cook them until there is no movement. At that point, they'll be too dry. When the bars are done cooking, cool on the counter for about 30 minutes before refrigerating for at least 4 hours, or overnight. Don't worry about the crunchy edges. As with brownies, lots of people like the crunchy edge. The center is still nice and gooey, yet not requiring utensils or a napkin. Also, don't be worried by the texture of the crust when you're mixing it. It seems too crumbly, but once it cooks and the filling is poured on top, it is a wonderful buttery shortbread consistency. Was this review helpful? [ YES ]
366 users found this review helpful Excellent recipe! I cater, and my clients asked me to keep these in regular rotation. Per...
Let me share my thoughts on this really great pecanpie bars. First, you have to have the right size jelly roll pan! I used a 12X18 inch dark metal pan. I lined the pan with parchment paper (Make sure it goes up on all four sides, if not and it 'leaks' it WILL stick! But not where the paper is covered.) DO NOT GREASE/BUTTER PAPER! Since, my pan was dark, I lowered the temperature to 325. And I did not have any boil-over. Now, here is how I 'tweaked' the recipe. In the crust I used real butter and had it soft, I used 1/2 cup packed light brown sugar, instead of white;omit the salt. Then sprinkle into pan and press firmly making as even as possible. Since the filling was similar to my pecan pie recipe, I used 5 eggs, increased pecans to 3 cups, threw in a handful of left-over chocolate chips that I had on hand. I baked the crust 15 minutes; then put on the filling and baked it 27 minutes (electric oven). These are truly a "keeper" and were enjoyed by family. But if your pan is not large enough, please stick to the others who used a 9X13 pan. Either way, I don't think you will be disappointed. But do use the parchment paper, it makes a big difference. Was this review helpful? [ YES ]
206 users found this review helpful Let me share my thoughts on this really great pecanpie bars. First, you have to have the...![]()
Reviewed on May 6, 2007 by MEleanor Excellent recipe! I cater, and my clients asked me to keep these in regular rotation. Per suggestions, I also used half brown sugar and half white sugar for the filling, plus butter instead of margarine. I suggest using the large disposable foil pans found at Sam's Club or Wal-Mart. There is no run-over or clean-up required. Pam eliminates sticking troubles. I did bake the crust for 20 minutes, per the recipe. After topping with the filling, I baked the bars for 45 minutes, rotating the pan halfway through the baking time to ensure even cooking. There is no way that these bars could be cooked in 25 minutes, per the recipe (unless you expect to eat the bars with a spoon). To test for doneness, gently shake the pan. If the filling jiggles, keep baking. If you get just a slight bit of movement at the center, the bars are ready to be taken out of the oven. You don't want to cook them until there is no movement. At that point, they'll be too dry. When the bars are done cooking, cool on the counter for about 30 minutes before refrigerating for at least 4 hours, or overnight. Don't worry about the crunchy edges. As with brownies, lots of people like the crunchy edge. The center is still nice and gooey, yet not requiring utensils or a napkin. Also, don't be worried by the texture of the crust when you're mixing it. It seems too crumbly, but once it cooks and the filling is poured on top, it is a wonderful buttery shortbread consistency. Was this review helpful? [ YES ] 366 users found this review helpful Excellent recipe! I cater, and my clients asked me to keep these in regular rotation. Per...
Let me share my thoughts on this really great pecanpie bars. First, you have to have the right size jelly roll pan! I used a 12X18 inch dark metal pan. I lined the pan with parchment paper (Make sure it goes up on all four sides, if not and it 'leaks' it WILL stick! But not where the paper is covered.) DO NOT GREASE/BUTTER PAPER! Since, my pan was dark, I lowered the temperature to 325. And I did not have any boil-over. Now, here is how I 'tweaked' the recipe. In the crust I used real butter and had it soft, I used 1/2 cup packed light brown sugar, instead of white;omit the salt. Then sprinkle into pan and press firmly making as even as possible. Since the filling was similar to my pecan pie recipe, I used 5 eggs, increased pecans to 3 cups, threw in a handful of left-over chocolate chips that I had on hand. I baked the crust 15 minutes; then put on the filling and baked it 27 minutes (electric oven). These are truly a "keeper" and were enjoyed by family. But if your pan is not large enough, please stick to the others who used a 9X13 pan. Either way, I don't think you will be disappointed. But do use the parchment paper, it makes a big difference. Was this review helpful? [ YES ] 206 users found this review helpful Let me share my thoughts on this really great pecanpie bars. First, you have to have the...
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