Max­i­mize your health with Wal­nut-crusted Salmon with But­ter­milk Cheese Sauce

This gourmet-good din­ner is packed with gene-ac­ti­vat­ing nu­tri­ents that help keep your blood sugar in check and your heart strong!

Woman's World - - Your Good Health -

1 1/3 cups 1/4 tsp. wal­nuts pep­per

1/2 cup 4 (6 oz. each) but­ter­milk salmon fil1/4 cup dry lets, skin on bread­crumbs 1 egg,

1/4 cup feta beaten cheese 4 cups 2 Tbs. heavy fresh baby cream spinach

● In bowl, com­bine 1 cup wal­nuts and but­ter­milk; cover. Re­frig­er­ate 8 hours (overnight is best). Pre­heat oven to 400°F. In food pro­ces­sor, com­bine re­main­ing 1/3 cup wal­nuts with bread­crumbs; process un­til wal­nuts are finely chopped. Spread mix­ture over plate; re­serve. In clean food pro­ces­sor, com­bine but­ter­milk mix­ture with cheese, cream and pep­per. Cover; blend un­til smooth. Rinse salmon; pat dry. Dip flesh side of fil­lets in egg, then into re­served bread­crumb mix­ture. Place in shal­low bak­ing pan skin-side-down. Bake 12-15 min­utes or un­til cooked through. Rinse spinach; drain. In mi­crowave-safe bowl, mi­crowave on High in 10-sec­ond in­ter­vals un­til just wilted. Di­vide spinach among 4 plates; top with salmon and but­ter­milk cheese sauce. Makes 4 serv­ings.

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