The Daydiance Approach

Living Well

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VISITING NURSE ASSOCIATION

Providing Home Care & Hospice Services Since 1898

248-961-5800

5/5
2000

116

JCAHO accredited with commendation

SALMON WITH PECAN
CRUNCH COATING
2 T. Dijon-style mustard
2 T. melted butter
4 t. honey
1/4 c. fresh bread crumbs
1/4 c. finely chopped pecans or
walnuts
2 t. chopped parsley
4 (4 to 6 oz. each) Alaska Salmon
fillets or steaks
Salt and black pepper
Lemon wedges

In a bowl, mix together mustard, butter
and honey and it set aside. In another
bowl mix together the breadcrumbs,
pecans and parsley and set it aside.
Season each salmon fillet or steak
with salt and pepper. Place the filets on
a lightly greased baking sheet or broil-
ing pan. Brush each fillet or steak with
mustard-honey mixture. Pat top of each
fillet or steak with breadcrumb mixture.
Bake at 400 for 10 minutesper inch of
thickness, measure at thickest part, or
until salmon just flakes when tested
with a fork. Serve with lemon wedges.
Makes 4 servings.

PAN-POACHED SALMON
WITH SPRING VEGETABLES
1 c. quartered mushrooms
1 shallot, chopped
1 clove garlic, minced
2 T. butter
1 c. dry white wine
8-12 oz. Alaska salmon fillet, cut
into 2 pieces
1-1/2 t. chopped fresh dill weed
1/2 t. grated lemon peel
1-1/2 c. fresh asparagus pieces
(1-1/2 inches long)
1/2 c. sugar snap peas or frozen
peas
1/2 t. lemon juice
Salt and black pepper

Saute mushrooms, shallots and garlic in
1 tablespoon butter in a large skillet
over medium-high heat, 2 to 3 minutes
or until golden brown. Add the wine
and stir. Sprinkle the salmon with dill,
lemon peel, salt and pepper and add to
the skillet. Cover and simmer 3 min-
utes. Add the asparagus and simmer
for 2 minutes. Add peas, simmer
another minute, or until salmon flakes
with a fork and vegetables are tender.
Transfer salmon to two warm dinner
plates.
Surround each fillet with vegeta-
bles. Keep warm. Meanwhile, bring
liquid in pan to a boil, add lemon
juice and whisk in remaining table-
spoon butter in small pieces. Pool
sauce around each salmon fillet to
serve. Makes 2 servings. ❑