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Walnut-Crusted Salmon Bites with Apricot Ginger Dipping Sauce
Makes 8 servings
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Ingredients
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1/4
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cup apricot jam
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2
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tablespoons white balsamic vinegar or white wine vinegar
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3/4
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cup chopped California walnuts
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3/4
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cup panko bread crumbs (available in Asian markets) or regular, seasoned breadcrumbs
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2
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tablespoons chopped cilantro
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non-stick cooking spray
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1
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pound skinless salmon fillet, cut into 1-inch cubes
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Apricot Ginger Dipping Sauce (recipe follows)
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Preheat oven to 400°F. Coat a baking sheet with non-stick cooking spray.
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Whisk together jam and vinegar; set aside. In a blender or food processor, combine walnuts, bread crumbs and cilantro. Process a few turns until blended but still a coarse texture.
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Brush salmon pieces with the jam mixture. Coat evenly with the walnut bread crumb mixture. Place on prepared sheet and bake for 12 minutes. Serve with Apricot Ginger Dipping Sauce.
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Apricot Ginger Dipping Sauce
Makes about 3/4 cup
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Ingredients
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1/2
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cup apricot jam
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2
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tablespoons water
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2
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tablespoons finely chopped California walnuts
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4
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teaspoons low sodium soy sauce
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1
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tablespoon thinly sliced green onion, white and pale green part
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1
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teaspoon minced ginger
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1
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teaspoon white balsamic vinegar
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In a small bowl, whisk together all ingredients. Serve with crispy salmon bites.
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© Walnut Marketing Board
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Nutrients per Serving
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(1/8 of total recipe with dipping sauce)
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Calories
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334
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Calories from Fat
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43% %
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Total Fat
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16 g
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Saturated Fat
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3 g
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Cholesterol
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48 mg
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Carbohydrate
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30 g
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Fiber
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1 g
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Protein
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19 g
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Sodium
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237 mg
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