Recipes

Macadamia Nut-Crusted Salmon

 
 
       

 

Ingredients

1 fresh boneless salmon fillet (about 1 1/2 pounds)
Salt and freshly ground black pepper
2 tablespoons melted butter
2 tablespoons ground mustard
1/4 cup vanilla yogurt
1/4 cup chopped macadamia nuts
1 cup Udi’s bread crumbs (any variety)
Chopped chives

Directions

1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
2. Season salmon with salt and pepper and place on a baking sheet.
3. Combine melted butter, ground mustard, yogurt and macadamia nuts in a bowl. In a separate bowl combine bread crumbs and chopped chives and season with salt and pepper.
4. Spread yogurt mixture over top of fish then evenly coat fish with the bread crumb mixture. Roast for 15 to 20 minutes.

 

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Recipes

Split Pea Soup

 
 
       

 

Ingredients

1 c. short brown rice
1 c. chopped yellow onion
1 tbs. olive oil
salt & pepper
2 cloves chopped garlic
1 c. dried green split peas
1 chipotle pepper in adobo (optional)
4 c. vegetable stock
2 tsp fresh thyme or 1 tsp dried
Udi’s Millet-Chia bread

Directions

1. Cook rice separately in a rice cooker or pot, according to package directions.
2. In a heavy soup pot over medium high heat, saute onions until soft in the olive oil. Season with salt & pepper.
3. Add garlic, split peas, chipotle pepper, stock, thyme, and more salt & pepper to taste. Bring to a boil, then simmer, covered for about 90 minutes or until peas are soft.
4. Add cooked rice and adjust seasoning, if needed.

You can blend for a creamier soup. Serve with toasted Udi’s millet-chia bread. Enjoy!

 

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