Directions for: Pecan Crusted Salmon with Sweet Potato Chips, Zucchini, and Mushroom Blend
Ingredients
2 large sweet potatoes
1 tsp peanut oil
Aluminum foil
1 small zucchini
1 red pepper
1 onion
10 mushrooms
1 tsp olive oil
1 tsp Mrs. Dash Garlic and Herb Seasoning
cup Crushed pecans (1/3 cup)
Fine bread crumbs, white
or Panko flakes (3 Tbsp)
Fresh grated ginger (3 Tbsp)
Fresh grated shallot (1)
Salt and Pepper
Cooking spray
Salmon filets, boneless skinless (6 filets, approx. 170 g/6 oz each)
Reserved crumb mixture
Directions
1. Take out equipment.
2. Preheat oven to 450 F (230 C) Peel sweet potato. Thinly slice, and place in a single layer on cookie sheet. Drizzle with peanut oil. Toss to coat all sides. Place in oven. Set timer for 10 minutes.
3. Meanwhile
4. Slice and heap in the middle of 1 or 2 large pieces of foil, shiny side up: zucchini, pepper, onion, and mushrooms. Drizzle with olive oil and sprinkle with spice.
5. Seal tightly and put into oven next to sweet potato.
6. When timer rings for sweet potato
7. Turn potato slices over and set timer for 10 more minutes. In a large mixing bowl, combine crushed pecans and bread crumbs. Grate fresh ginger and shallot, and add to bowl. Add pinch of salt and pinch of pepper. Combine and set aside for salmon.
8. When timer rings again for sweet potato turn oven off. Spray a frying pan with cooking spray. Pat crumb mixture onto one side of filets until coated. Saut, spice side down, over med-high heat. Set timer for 3 minutes. (varies according to thickness of filets)
9. While salmon is cooking
10. Pat crumb mixture onto other side of salmon. When timer rings turn salmon and set timer for 3 additional minutes. When timer rings again, check salmon is cooked through before serving.
See more: Potatoes, Vegetables, Fish, Main, Bake, Dinner, Nuts, Quick and Easy