Walnut-Crusted Salmon Bites with Apricot Ginger Dipping Sauce
- Yield: 6 servings
- Prep: 20 mins
- Cook: 12 mins
Ingredients
- 1/4cup apricot jam
- 2tablespoons white balsamic vinegar or white wine vinegar
- 3/4cup chopped California walnuts
- 3/4cup pankow bread crumbs (available in Asian markets) or regular, seasoned breadcrumbs
- 2tablespoons chopped cilantro
- -- non-stick cooking spray
- 1pound skinless salmon fillet, cut into 1-inch cubes
- Apricot Ginger Dipping Sauce
- 1/2cup apricot jam
- 4teaspoons low sodium soy sauce
- 1teaspoon white balsamic vinegar
- 2tablespoons water
- 2tablespoons finely chopped California walnuts
- 1tablespoon thinly sliced green onion, white and pale green part
- 1teaspoon minced ginger
Instructions
-
Preheat oven to 400F.
-
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.
-
Coat a baking sheet with non-stick cooking spray.
-
Brush salmon pieces with the jam mixture. Coat evenly with the walnut bread crumb mixture. Place on prepared pan and bake for 12 minutes.
Apricot Ginger Dipping Sauce
-
In a small bowl, whisk together all ingredients. Serve with crispy salmon bites.
-
Makes about 3/4 cup
Nutritional Info *per serving
- Calories 400
- Glycemic Load 0
- Fat 21g
- Saturated Fat 3.5g
- Polyunsaturated Fat 11g
- Monounsaturated Fat 4.5g
- Cholesterol 40mg
- Sodium 200mg
- Potassium 390mg
- Carbohydrate 36g
- Fiber 2g
- Sugars 18g
- Protein 20g
- Trans Fat 0g
- Vitamin A 4%
- Vitamin C 10%
- Calcium 4%
- Iron 6%
