Dijon Salmon
You can use frozen salmon filets for this Salmon Dijon recipe, but be sure they are completely thawed before using. The best way to thaw the fish is in the refrigerator overnight, so plan ahead.
Find this recipe and more in The Diabetes Cookbook. To order dierctly from the American Diabetes Association, click here.
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- Prep time
- 10 min
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- Servings
- 4 Servings
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- Serving size
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1 salmon fillet
Ingredients
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whole wheat bread (2 grams of fiber or more per slice)
- 2 slice
- 2 slice
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parsley (chopped)
- 1/4 cup
- 1/4 cup
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olive oil
- 2 tbsp
- 2 tbsp
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Dijon Mustard
- 1/4 cup
- 1/4 cup
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garlic (minced or grated)
- 2 clove
- 2 clove
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onion(s) (minced)
- 1/4 cup
- 1/4 cup
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Splenda Brown Sugar blend
- 1 tbsp
- 1 tbsp
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salmon filets (4-ounce each, skinless)
- 4
- 4
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salt (optional)
- 1/2 tsp
- 1/2 tsp
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black pepper
- 1/4 tsp
- 1/4 tsp
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nonstick cooking spray
- 1
- 1
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Salmón Dijon
10 min4 -
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Directions
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Preheat oven to 375 degrees.
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Toast the whole wheat bread and then place the toast and chopped parsley in a food processor and pulse to make bread crumbs. Do not over mix.
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In a medium bowl, whisk together olive oil, Dijon mustard, garlic, onion and Splenda Brown Sugar Blend.
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Season each side of the four salmon filets with salt (optional) and pepper.
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Coat a baking sheet with cooking spray. Place salmon filets on baking sheet and divide the Dijon mixture evenly among each filet. Sprinkle the top of each filet evenly with whole wheat breadcrumbs.
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Bake the filets for 15 minutes or until salmon is tender and flakes with a fork.