Pecan Salmon Salad With Honey Mustard Dressing Recipes

Steps:

• Preheat oven to 350 degrees.
• In a small bowl combine the honey, mustard, oil and lemon juice.
• Whisk well.
• Remove 1/3 cup-cover and set aside the 2/3 cup.
• Lightly coat salmon filets with the honey-mustard glaze, then coat with the ground pecans.
• Repeat until all filets are prepared.
• Place 1 T. olive oil a medium oven proof pan over medium heat.
• Cook filets 2-3 minutes on each side, turning carefully and only once to lightly brown both sides.
• Place in preheated oven and bake for another 5 minutes.
• Meanwhile place 2 cups of mixed salad green's on each of 6 plates.
• Divide the tomatoes and oranges evenly between plates.
• Remove fish and place one filet on each of the salad beds.
• Drizzle with remaining dressing and sprinkle with the chopped pecan pieces.
• Serve.

Steps:

• Sprinkle salmon with seasoned salt and pepper. Place fish on oiled grill rack, skin side down. Grill, covered, over medium-high heat or broil 4 in. from heat until fish just begins to flake easily with a fork, 6-8 minutes., Meanwhile, in a small saucepan, cook the pecans, honey and butter over medium heat until bubbly, 5-7 minutes. Serve with salmon.

Steps:

• In a large saucepan, combine the oil, 1/2 cup sugar, vinegar, honey, lemon juice and seasonings; cook and stir until sugar is dissolved. Remove from the heat; set aside to cool. , In a small skillet over low heat, cook almonds and remaining sugar until nuts are glazed; cool., In a salad bowl, toss the romaine, cheese and almonds. Top with eggs. Drizzle with dressing. Serve immediately. Refrigerate any leftover dressing.

Steps:

• Preheat oven to 450 degrees Fahrenheit.
• Prepare chicken breasts by cutting them in half and pounding them out.
• Whisk the egg whites, cornstarch, and lemon juice in a shallow dish.
• In another shallow dish mix together pecans, oregano, thyme, paprika, and cayenne.
• Dip the chicken into the egg white mixture and then into the pecan mixture.
• While the chicken is resting, heat a nonstick skillet over medium high heat; coat with 1 tablespoon of olive oil.
• Add chicken and saute until brown on both sides.
• Place chicken in baking dish and roast until an instant read thermometer inserted into the chicken reads 165 degrees Fahrenheit.
• Take chicken out and make dressing while it rests.
• Combine the honey, Dijon mustard, extra virgin olive oil, shallot, apple cider vinegar, lemon juice, salt and pepper until blended.
• Toss the dressing with the mixed greens (you won't need all the dressing). Toss in goat cheese and red onion.
• Arrange greens on 4 plates.
• Slice chicken.
• Arrange chicken on top of greens, sprinkle with any remaining crumbs from the pan.
• Serve with extra dressing on the side!

Steps:

• For the dressing, put the honey and hot water in a jar, and shake vigorously to loosen the honey. Add the other dressing ingredients and mix well.
• Put the salad leaves, sugar snap peas and avocado in a large bowl or plastic container, and mix together. Scatter the salmon and the coriander on top. Serve directly from the bowl with the dressing on the side.