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    Pecan-Crusted Salmon with an Apple-Studded Salad & Thyme-Roa

    2 servings

    porciones

    35 minutes

    tiempo total
    Comenzar a Cocinar

    Ingredientes

    2 * ½ ounce Pecans

    2 * ¼ cup Panko Breadcrumbs

    2 * 2 teaspoon Dijon Mustard

    2 * 2 teaspoon Honey

    2 * 2 tablespoon Mayonnaise

    2 * 10 ounce Salmon

    2 * 1 unit Apple

    2 * 1 unit Lemon

    2 * 2 ounce Mixed Greens

    2 * 2 teaspoon Olive Oil

    2 * 1 tablespoon Cooking Oil

    2 * 2 tablespoon Butter

    2 * Salt

    2 * Pepper

    2 * 12 ounce Potatoes

    2 * ¼ ounce Thyme

    Instrucciones

    • Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry produce. • Cut potatoes into ¼-inch-thick rounds. Strip thyme leaves from stems; roughly chop leaves until you have 2 tsp. Finely chop pecans or crush in their bag with a heavy-bottomed pan or rolling pin.

    • Lightly oil a baking sheet. Toss potatoes on sheet with a drizzle of oil, half the chopped thyme, salt, and pepper. • Roast on top rack for 12 minutes (you’ll start the salmon then).

    • While potatoes roast, place 2 TBSP butter (3 TBSP for 4 servings) in a medium microwave-safe bowl. Microwave until melted, 30 seconds. Let cool slightly, then stir in pecans, panko, remaining chopped thyme, and a pinch of salt and pepper. • In a small bowl, combine honey, mustard, and mayonnaise.

    • Pat salmon* dry with paper towels; season with salt and pepper. Drizzle skin sides with oil; rub to coat. • Once potatoes have roasted 12 minutes, place salmon, skin sides down, on a second baking sheet. Evenly spread tops with a thin layer of honey mustard sauce (save remaining sauce for serving); mound with pecan mixture, pressing firmly to adhere. • Transfer potatoes to middle rack and place salmon on top rack. Roast until crust is golden brown and salmon is cooked through, 8-10 minutes.

    • Meanwhile, halve, core, and thinly slice apple. Quarter lemon. • In a large bowl, combine mixed greens, apple, a large drizzle of olive oil, and as much lemon juice as you like. Season with salt and pepper.

    • Divide salmon, potatoes, and salad between plates. Drizzle salmon with remaining honey mustard sauce and serve. Salmon is fully cooked when internal temperature reaches 145º.

    Nutrición

    Tamaño de la Porción

    -

    Calorías

    960 kcal

    Grasa Total

    64 g

    Grasa Saturada

    16 g

    Grasa No Saturada

    -

    Grasa Trans

    -

    Colesterol

    120 mg

    Sodio

    400 mg

    Carbohidratos Totales

    65 g

    Fibra Dietética

    7 g

    Azúcares Totales

    19 g

    Proteína

    34 g

    2 servings

    porciones

    35 minutes

    tiempo total
    Comenzar a Cocinar

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    Ingredientes

    2 * ½ ounce Pecans

    2 * ¼ cup Panko Breadcrumbs

    2 * 2 teaspoon Dijon Mustard

    2 * 2 teaspoon Honey

    2 * 2 tablespoon Mayonnaise

    2 * 10 ounce Salmon

    2 * 1 unit Apple

    2 * 1 unit Lemon

    2 * 2 ounce Mixed Greens

    2 * 2 teaspoon Olive Oil

    2 * 1 tablespoon Cooking Oil

    2 * 2 tablespoon Butter

    2 * Salt

    2 * Pepper

    2 * 12 ounce Potatoes

    2 * ¼ ounce Thyme

    Instrucciones

    1

    • Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry produce. • Cut potatoes into ¼-inch-thick rounds. Strip thyme leaves from stems; roughly chop leaves until you have 2 tsp. Finely chop pecans or crush in their bag with a heavy-bottomed pan or rolling pin.

    2

    • Lightly oil a baking sheet. Toss potatoes on sheet with a drizzle of oil, half the chopped thyme, salt, and pepper. • Roast on top rack for 12 minutes (you’ll start the salmon then).

    3

    • While potatoes roast, place 2 TBSP butter (3 TBSP for 4 servings) in a medium microwave-safe bowl. Microwave until melted, 30 seconds. Let cool slightly, then stir in pecans, panko, remaining chopped thyme, and a pinch of salt and pepper. • In a small bowl, combine honey, mustard, and mayonnaise.

    4

    • Pat salmon* dry with paper towels; season with salt and pepper. Drizzle skin sides with oil; rub to coat. • Once potatoes have roasted 12 minutes, place salmon, skin sides down, on a second baking sheet. Evenly spread tops with a thin layer of honey mustard sauce (save remaining sauce for serving); mound with pecan mixture, pressing firmly to adhere. • Transfer potatoes to middle rack and place salmon on top rack. Roast until crust is golden brown and salmon is cooked through, 8-10 minutes.

    5

    • Meanwhile, halve, core, and thinly slice apple. Quarter lemon. • In a large bowl, combine mixed greens, apple, a large drizzle of olive oil, and as much lemon juice as you like. Season with salt and pepper.

    6

    • Divide salmon, potatoes, and salad between plates. Drizzle salmon with remaining honey mustard sauce and serve. Salmon is fully cooked when internal temperature reaches 145º.