TASTE OF HOME
TEST KITCHEN
Fishing for a new
way to serve salmon
that’s special enough
for company? Try
this elegant entree.
A generous topping
of bread crumbs,
almonds, green
onion and
seasonings gives
moist salmon a
tasty treatment.
HUNTING & FISHING COOKBOOK
BAKED SALMON WITH CRUMB TOPPING
baked salmon with
crumb topping
1 cup soft whole wheat bread
crumbs
1⁄ 3 cup sliced almonds, coarsely
chopped
1 tablespoon finely chopped green
onion
11⁄ 2 teaspoons minced fresh thyme
or 1⁄ 2 teaspoon dried thyme
1⁄ 2 teaspoon salt
1⁄ 8 teaspoon pepper
2 tablespoons butter, melted
1 salmon fillet ( 2 pounds)
salmon with
orange-kiwi salsa
MARIA DAVIS
FLOWER MOUND, TEXAS
When I first tried this wonderful marinated baked
salmon, I knew I had to have the recipe. The citrusy
salsa is as pretty as it is tasty.
1⁄ 2 cup white wine or chicken broth
1⁄ 2 cup unsweetened red grapefruit
juice
4 garlic cloves, minced
1 to 2 teaspoons dill weed
[ 1] In a bowl, combine the bread crumbs, almonds, onion, thyme, salt and pepper; mix
well. Add butter and toss lightly; set aside.
[ 2] Pat salmon dry. Place skin side down in a
15-in. x 10-in. x 1-in. baking pan coated with nonstick cooking spray. Spritz salmon with nonstick
cooking spray; cover with crumb mixture. Bake,
uncovered, at 350° for 20-25 minutes or until
fish flakes easily with a fork. Yield: 8 servings.
tip HUNTING & FISHING
In general, 1 pound of whole fish
yields 1 serving. One pound of
fish steaks or fillets equals 3 to
4 servings. Prepare fresh fish within 1 to 2 days
after its caught. It should be pan-dressed, washed
in cold water, blotted with paper towels, placed
in an air-tight container or heavy-duty plastic
bag and refrigerated in the coldest part of your re-
frigerator. TASTE OF HOME TEST KITCHEN
