Hey everyone, welcome to the month of July and the second half of the year!!!!Today is also Canada day, meaning it’s a public holiday and I get to enjoy a summer weekday in the comfort of my home.Happy Canada Day to all the Canadians!!!
Thank God for an opportunity to see another month and for the many opportunities ahead. I’m so excited because I was born in July and so I’m looking forward to birthday gifts again this year. (Family and friends,take note:)) So to celebrate the new month and Canada day, I am putting up a post on a salmon recipe I made a while back. I loved it and hope you’ll enjoyit too. (I need to go finish my house chores so see you later and remember to take those little steps that take you closer to your bigger dreams and goals; trusting Jesus to help you along the way:)
- 1 fresh salmon fillet (preferably skinless cut into 2 halves)
- 2 tablespoons cream cheese
- 2 tablespoons breadcrumbs
- 2 tablespoons freshly shredded http://vhealthportal.com/product-category/antiallergic-asthma/ Parmesan cheese
- 1 teaspoon freshly chopped dill
- 1 teaspoon lemon zest (please follow this link to see the instructions for zesting which I have in a previous recipe post)
- 1-2 tablespoon peanuts (or nuts of your choice)
- Salt and pepper
- 2-3 tablespoons melted butter or olive oil
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In a small bowl, combine the softened cream cheese, dill, lemon zest, a dash of salt and pepper and mix properly using a spoon.
Create a pocket in both fillet halves using a table knife. Then spoon your cream cheese mixture into the pocket carefully.
Crush your peanuts using a small mortar and pestle. Combine the crushed nuts, breadcrumbs and parmesan cheese in another small bowl and mix together; sprinkle generous a amount of the mixture over the salmon fillet. Press lightly to ensure that the coating sticks.
Sprinkle some salt and pepper over the fillet.
Place in a baking pan, coated with butter or olive oil. Bake uncovered for about 15 minutes or until the salmon flakes when tested with a fork.
I served mine with steamed veggies.
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