SMALL STEPS FOR HEALTHY LIVING
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Recipes for Healthy Living

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    Patty Wilbur is our favorite 'go to' expert when it comes to finding and
​cooking great recipes. She is an artist with her craft; creating fabulous healthy meals for her friends and family to enjoy. 
    Alongside her increasing interest and passion for cooking, Patty has also been expanding her knowledge, experience and expertise in healthier living.  She has become an evangelist for the power of food as medicine, encouraging all those around her to eat and enjoy whole, healthy foods. 
    
 Check out these summer salads. They are easy to make and very tasty!

Baked Pecan Crusted Salmon

5/6/2022

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This recipe is very easy and very good and it's a perfect meal for your guests.

And if by chance there are any leftovers, it makes a yummy lunch as well.
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​* Here's a great tip: When cooking fish if you find it isn't quite as fresh as you'd like it to be, put it in a Ziplock bag, add milk to cover and refrigerate for a while. It works wonders!
Servings: 4 Prep Time: 20 Minutes


INGREDIENTS
2 tablespoons Dijon mustard
2 tablespoons unsalted butter, melted
1 tablespoon honey
¾ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ cup panko
¼ cup finely chopped pecans
2 teaspoons finely chopped parsley
4 (6-oz) salmon fillets
1 lemon, for serving

Directions
  • Preheat the oven to 450°F and set an oven rack in the middle position.
  • Line a baking sheet with aluminum foil for easy cleanup, and spray with nonstick cooking spray.
  • In a small bowl, whisk together the mustard, melted butter, honey, ½ teaspoon salt, and pepper. Set aside.
  • In another small bowl, mix together the panko, pecans, parsley, and remaining ¼ teaspoon salt.
  • Spoon the honey-mustard mixture evenly over the salmon. (Don't worry if it drips down the sides a little.)
  • Sprinkle the panko-pecan mixture over the glaze, pressing it lightly so it adheres.
  • Bake for 7-10 minutes per inch of thickness, depending on how well done you like your salmon.  (To remove the fish from the pan, slide a thin spatula between the skin and the flesh, leaving the skin behind.) 
  • Garnish with parsley and lemon.
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