Hazelnut Coated Salmon Steaks from Healthy Diabetic Recipes

Hazelnut Coated Salmon Steaks Recipe

Recipe Ingredients:

1/4 cup hazelnuts
4 salmon steaks - (abt 5 oz ea)
1 tbsp apple butter
1 tbsp Dijon mustard
1/4 tsp dry thyme leaves
1/8 tsp freshly-ground black pepper
2 cups cooked white rice

Recipe Instructions:

Preheat oven to 375 degrees. Place hazelnuts on baking sheet; bake 8 minutes or until lightly browned.

Quickly transfer nuts to clean dry dish towel. Fold towel; rub vigorously to remove as much of the skins as possible. Finely chop hazelnuts using food processor, nut grinder or chef's knife.

Increase oven temperature to 450 degrees. Place salmon in baking dish. Combine apple butter, mustard, thyme and pepper in small bowl. Brush on salmon; top each with nuts.

Bake, nut-side up, 14 to 16 minutes or until fish flakes easily with fork. Serve over rice.

This recipe yields 4 servings.

Exchanges Per Serving: 1 1/2 Starch, 4 Meat.

Nutrition Facts: Calories 329; Calories from Fat 30%; Total Fat 11g; Saturated Fat 1g; Protein 31g; Carbohydrates 26g; Cholesterol 72mg; Sodium 143mg; Dietary Fiber 1g.

Comments: In the U.S., hazelnuts (also called filberts) are grown almost exclusively in Oregon, and a single tree will yield nuts for hundreds of years. The skins are bitter, so it is best to remove them.

Source:
"Diabetic Cooking at http://www.diabeticcooking.com"
S(Formatted for MC6):
"08-14-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Publications International Ltd, 2002"

Servings: 4

“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?”

~ Denis Diderot (1713-1784) L'Encyclopedie (1751-1772)

 

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