Walnut-Rosemary Crusted Salmon with Light Marinated Salad

Recipe from "Diabetic Living Magazine, Fall 2018"

Sevings 4

2 teaspoons Dijon mustard
1 clove garlic, minced
¼ teaspoon lemon zest
1 teaspoon lemon juice
1 teaspoon chopped fresh rosemary
½ teaspoon honey
 ½ teaspoon kosher salt
¼ teaspoon crushed red pepper
3 tablespoons panko breadcrumbs
3 tablespoons finely chopped walnuts
1 teaspoon extra-virgin olive oil
1 (1 pound) skinless salmon fillet, fresh or frozen
Olive oil cooking spray

Preheat oven to 425 degrees F. Line a large rimmed baking sheet with parchment paper.

Combine mustard, garlic, lemon zest, lemon juice, rosemary, honey, salt and crushed red pepper in a small bowl. Combine panko, walnuts and oil in another small bowl.

Place salmon on the prepared baking sheet. Spread the mustard mixture over the fish and sprinkle with the panko mixture, pressing to adhere. Lightly coat with cooking spray.

Bake until the fish flakes easily with a fork, about 8 to 12 minutes, depending on thickness.

Sprinkle with parsley and serve with lemon wedges, if desired.

Light Marinated Salad

Makes about 4 cups

25-26 oz (750 gram) fresh cherry tomatoes
1/3 cup sugar
100 ml apple cider vinegar (5%)
50 ml vegetable oil
2 tablespoons salt
2 sweet green peppers, cut into medium chunks
2 cloves garlic
1 mini jalapenos, cut into 2-3 chunks
1 medium bunch of parsley, chopped

Prepare shallow 8-cup dish.

To make a marinade, place pepper, garlic, parsley, salt, sugar, vegetable oil, jalapenos, and vinegar in a bowl of a food processor. Process until all veggies will be finely chopped.

Bring a big pot of water to boil and add cherry tomatoes. Keep the tomatoes in the water for 30 seconds or until you can see their skins beginning to crack and peel. Quickly drain the water and leave to cool for a couple of minutes. Using a sharp folk or stick, poke each tomato and place on the bottom of prepared shallow dish. Pour marinade over, cover with clear plastic and leave on a counter for a couple of hours. Place in refrigerator for a night to marinate. On the very next day prepare a 4 cups glass jar with a lid. Using a big tablespoon, carefully transfer salad to a jar, cover with a lid and keep in a refrigerator for another 2 days.

Serve with sandwiches, dish, meat, grains or just a mashed potato.