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Pecan-Crusted Grilled Salmon

Enjoy this easy, elegant entrée hot off the grill in just 25 minutes.

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  • Prep Time 25 min
  • Total Time 25 min
  • Servings 4

Ingredients

1
salmon fillet (1 lb)
1
teaspoon olive oil
2
tablespoons mayonnaise
1
teaspoon Dijon mustard
1/4
cup croutons, crushed
1/4
cup chopped pecans

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat closed contact grill 5 minutes. Meanwhile, brush both sides of salmon fillet with oil.
  • 2 When grill is heated, place salmon, skin-side down, on bottom grill surface; close grill. Cook 5 minutes.
  • 3 Meanwhile, in small bowl, mix mayonnaise and mustard. In another small bowl, stir together crushed croutons and pecans.
  • 4 With back of spoon, spread mayonnaise mixture over salmon and sprinkle with crumb mixture; close grill. Cook 1 to 2 minutes longer or until salmon flakes easily with fork. Cut salmon into serving pieces to serve.

EXPERT TIPS

Expert Tips

Make easy work of crushing salad croutons by placing them in a small resealable plastic bag. Close the bag and crush with a rolling pin. Then add the chopped pecans to the bag and shake lightly to mix. Sprinkle the mixture directly from the bag onto the salmon.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
270
(
Calories from Fat
170),
% Daily Value
Total Fat
18g
18%
(Saturated Fat
3 1/2g,
3 1/2%
Trans Fat
0g
0%
),
Cholesterol
80mg
80%;
Sodium
180mg
180%;
Total Carbohydrate
3g
3%
(Dietary Fiber
0g
0%
  Sugars
0g
0%
),
Protein
25g
25%
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
0%;
Calcium
2%;
Iron
6%;
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
0
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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