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I am not a big salmon fan but this is a recipe I like. You can use honey mustard for a sweeter taste.
- • 1/4 cup panko (Japanese breadcrumbs)
- • 1/4 cup chopped flat-leaf parsley
- • 1 tablespoon chopped dill, tarragon, or chives (optional)
- • 1 tablespoon olive oil
- • 1 3-pound salmon fillet, skin on, cut into portions
- • 1/4 cup Dijon mustard
- • Coarse salt and ground pepper
Preheat oven to 400 degrees. Toss panko with herbs and 1 tablespoon oil. Place salmon (skin down) on a foil-lined baking sheet, slightly oiled or sprayed with oil. Spread evenly with mustard; season with salt and pepper. Sprinkle with reserved panko mixture, patting gently. Roast salmon until it flakes easily, 10 to 14 minutes (you may want to check it after 10 minutes). With a large spatula, loosen it from skin. Transfer fish to platter.
Total Fat: 7.2 grams
Sodium: 159.8 mg
Total Carbs: 5.0 grams
Protein: 32.2 grams
Grilled Chicken Breasts with Spicy Peach Glaze
Recipe courtesy Bobby Flay
Show: Hot Off the Grill with Bobby FlayEpisode: Grilled Chicken Breasts with Spicy Peach Glaze
Spicy Peach Glaze:
2 cups peach preserves or jam
1 tablespoon finely chopped garlic
3 tablespoons olive oil
2 tablespoons soy sauce
1 tablespoon Dijon mustard
1 small jalapeno, finely chopped
Salt and freshly ground pepper
8 Frenched” chicken breasts
4 ripe peaches, cut in half and pitted
Combine Spicy Peach Glaze ingredients in a medium bowl and season with salt and pepper to taste. Reserve 1/2 cup.
Preheat grill. Brush the chicken with olive oil and season with salt and pepper to taste. Place skin-side down and cook for 6 to 7 minutes, until golden brown. Turn over and continue cooking for 5 to 6 minutes. Brush both sides with the peach glaze and continue cooking an additional 4 to 5 minutes.
Place peach halves, cut side down on the grill and grill for 2 minutes. Turn over and brush with the reserved 1/2 cup of peach glaze, grill for 3 to 4 more minutes until peaches are soft.
Per Serving: Calories: 415 ;Total Fat: 7 grams; Saturated Fat: 1 gram; Protein: 28 grams; Total carbohydrates: 61 grams; Sugar: 55 grams; Fiber: 1 gram; Cholesterol: 68 milligrams; Sodium: 255 milligrams