Ingredients
- 1 fresh salmon fillet (about 1 1/2 pounds), pin bones and skin removed
- Salt and freshly ground black pepper
- 2 tablespoons melted butter
- 2 tablespoons stone-ground mustard
- 1/4 cup vanilla yogurt
- 1/4 cup chopped macadamia nuts
- 1 cup panko bread crumbs
- Chopped chives
Directions
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
Season salmon with salt and pepper and place on a baking sheet. Combine melted butter, stone-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. Spread yogurt mixture over top of fish then evenly coat fish with the bread crumb mixture. Roast for 15 to 20 minutes, for medium doneness.
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By aekooy
Stockholm
on November 26, 2012
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I love this recipe! I have made it a few times and it has always been a success. Have omitted the panko all together and substituted macadamias with pistachios as they add a beautiful colour to the dish.
By pamelay2000_4592614
Edgewater, NJ
on November 20, 2011
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Simple, quick and delicious. I would use less panko. Found that the top didn't brown as quickly as I'd like without overcooking the salmon. Would perhaps try increasing the temp for a shorter cooking time and a faster browning on the panko. Would also try the other suggestion below on adding lemon zest next time.
By rmalake
Crystal Lake, IL
on March 10, 2011
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This was wonderful! My husband and I are doing low carb, so it took some shopping to find a yogurt that was only 11 carb per serving, which of course we only used half that much. Also I sustituted pork rinds for bread crumbs...both crunchy and delicious! This is a keeper
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