Monday, December 20, 2010

Arbor Mist Peach Chardonnay Pecan Panko Baked Salmon Fillets

1/2 Cup Splenda
1/2 Cup Hot Water
3/4 Cup Arbor Mist Peach Chardonnay
1/2 Cup Wang Chen Soy Sauce or Brand With Less Then 253MG
1/3 Cup Extra Virgin Olive Oil
1/4 Cup Extra Virgin Sesame Oil3 TBSP Minced Crush Garlic Cloves
1/2 TSP Frontier Salt Free Lemon Pepper Blend or Other Salt Free Brand
6 Small Wild Caught Salmon Fillets2 TBSP Litehouse Freeze Dried Salad Blend (Dill, Parsley,Garlic, Chives, Red Onion, Shallots)
1 Cup Panko Bread Crumbs
3/4 Cup Medium Chopped Pecans
Fat Free Olive Oil Cooking Spray or Disposable Baking Pan
1 TBSP Cornstarch
2 TBSP Cold Water

In a bowl, mix Splenda & hot water until dissolved. Pour into a large resealable plastic bag, & add in chardonnay, soy sauce, salad blend, olive oil, sesame oil,  garlic, & lemon pepper. Place salmon in the bag, seal, & marinate overnight in the refrigerator.

Preheat Oven to 400. 
In shallow bowl mix together Panko Bread Crumbs And Chopped Pecans.

Remove Salmon From Marinade Bag, Reserving Marinade. 

Dredge In Breadcrumb & Pecan Bowl Mixture To Coat Evenly.

Lightly Spray Baking Pan or Use Sprayed Disposable Baking Pan. 

Place Salmon in Sprayed Pan, Spray Tops of Breaded Salmon With Cooking Spray Also.

Cook 8-10 minutes on each side, or until easily flaked with a fork.

Transfer reserved marinade to a pot. Dissolve the cornstarch in cold water. Bring the marinade to a boil, and stir in cornstarch mixture to thicken. Serve over the salmon or on the side as a dipping sauce.

These Pecans Are Chopped Already But You Will Need To Chop Them Finer For The Coating. You Can Use Either A Mallet or a Mortar & Pestle To Further Chop The Pecans


Panko & Pecans

Ready To Cook

Done Ready For Chardonnay Marinade

Chardonnay Thicker With Cornstarch

Ready to Eat

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