Pecan-Crusted Salmon
with Honey Mustard Sauce & Mixed Greens Apple Salad
Is there anything better than chicken with a crunchy, nutty topping? Why, yes! How about chicken coated in a creamy honey mustard sauce, then crusted in a mixture of crushed pecans, panko, and butter? (To be honest, we’d eat anything with that sprinkled on top!) The topping turns toasty and crispy in the oven as the chicken cooks to juicy perfection. As if that weren’t enough to sell you, on the side, we’re serving up apple-studded mixed greens (and more of that awesome honey mustard sauce for dipping). Weeknight luxury is just 30 minutes away!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ ounce
Pecans
(Contains Tree Nuts)
¼ cup
Panko Breadcrumbs
(Contains Wheat)
1 tablespoon
Fry Seasoning
2 teaspoon
Honey
2 teaspoon
Dijon Mustard
2 tablespoon
Mayonnaise
(Contains Eggs)
10 ounce
Salmon
(Contains Fish)
1 unit
Apple
1.5 ounce
Italian Dressing
(Contains Milk)
2 ounce
Mixed Greens
Not included in your delivery
Salt
Pepper
1 teaspoon
Olive Oil
1 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Adjust rack to middle position and preheat oven to 450 degrees. Wash and dry produce. • Finely chop pecans (or crush in their bag with a heavy pan or rolling pin).
Adjust rack to top position if using salmon.
• Place 1 TBSP butter (2 TBSP for 4 servings) in a medium microwave-safe bowl. Microwave until melted, 30 seconds. • Let cool slightly, then stir in chopped pecans, panko, half the Fry Seasoning (you’ll use the rest later), a drizzle of olive oil, and a pinch of salt and pepper.
• In a small bowl, combine honey, mustard, and mayonnaise.
• Pat chicken* dry with paper towels; season with remaining Fry Seasoning, salt, and pepper. Place on a lightly oiled baking sheet. • Evenly spread tops of chicken with a thin layer of honey mustard sauce (save the rest for serving). Mound with pecan mixture, pressing firmly to adhere (no need to coat the undersides). • Roast on middle rack until crust is golden brown and chicken is cooked through, 15-20 minutes.
Swap in salmon for chicken; roast on top rack, 8-10 minutes.
• Meanwhile, halve, core, and thinly slice apple. • In a large bowl, toss mixed greens and apple with Italian dressing. Season with salt and pepper.
• Divide chicken and salad between plates. Drizzle chicken with remaining honey mustard sauce.
Salmon is fully cooked when internal temperature reaches 145°.
