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SUNFLOWER-CRUSTED
SALMON WITH
HONEY-LEMON GRAPES
Research suggests grapes
help maintain a healthy
brain. UCLA researchers,
in a human study of elderly
subjects with mild cognitive
decline, found consuming 2
1/4 cups of grapes every day
preserved healthy metabolic
activity in regions of the brain
associated with early-stage Alzheimer’s
disease.
This Walnut Sunflower-Crusted Salmon with Honey-Lemon
Grapes is a flavor-packed way to add California grapes
to the menu while simultaneously supporting brain and heart
health. Salmon, rich in omega-3s, is topped with a crunchy
walnut-sunflower seed crust for a savory, nutty bite. Pair with
juicy grapes and onions marinated in honey and lemon for a
burst of sweetness and tang to balance the rich salmon in this
nutritious meal.
Walnut Sunflower-Crusted Salmon
with Honey-Lemon Grapes
Servings: 4
Honey-Lemon Marinated Grapes:
2 tablespoons extra-virgin olive oil
3 tablespoons lemon juice
1 tablespoon honey
1 tablespoon fresh basil
1/4 teaspoon sea salt
freshly ground pepper, to taste
3 cups halved red Grapes from California
1/2 cup thinly sliced red onion
1 small handful arugula
Salmon:
3/4 cup walnuts, chopped
2 tablespoons roasted, unsalted sunflower seeds
2 teaspoons honey
2 teaspoons spicy brown or Dijon mustard
1/4 teaspoon sea salt
4 salmon fillets (6 ounces each)
Heat oven to 350 F and line baking sheet with parchment
paper or lightly oiled foil.
To make honey-lemon marinated grapes: In medium
bowl, whisk oil, lemon juice, honey, basil, salt and pepper, to
taste. Stir in grapes, onion and arugula; set aside.
To prepare salmon: In small bowl, stir walnuts, sunflower
seeds, honey, mustard and salt until thick paste forms.
Place salmon on prepared baking sheet, skin side down,
and press equal amounts walnut mixture over surface of
each. Bake 20 minutes, or until salmon flakes easily with fork.
Set salmon on plates; using slotted spoon, spoon marinated
grape and onion mixture over salmon and around plates.
10017291
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