Alaska Salmon Bake with Pecan Crunch Coating

Savory Selections
Meal Plan Solution -09/19 & 09/20
Alaska Salmon Bake with Pecan Crunch Coating
Sweet and Sour Rice
Pineapple Upside Down Cake
Alaska Salmon Bake with Pecan Crunch Coating
3 tablespoons Dijon mustard 6 lemon wedges
3 tablespoons butter, melted 5 teaspoons honey
1/2 cup fresh bread crumbs 6 (4 ounce) fillets salmon
1/2 cup finely chopped pecans salt and pepper to taste
3 teaspoons chopped fresh parsley
Preheat the oven to 400 degrees F (200degrees C). In a small bowl, mix together the mustard, butter, and honey. In another bowl, mix together the bread crumbs, pecans, and parsley. Season each salmon fillet with salt and pepper. Place on a lightly greased baking sheet. Brush with mustard-honey mixture. Cover the top of each fillet with bread crumb mixture. Bake for 10 minutes per inch of thickness, measured at thickest part, or until salmon just flakes when tested with a fork. Serve garnished with lemon wedges.
Sweet and Sour Rice
1 c. sugar 1 1/4 c. pineapple juice
4 TB soy sauce ¾ 3/4 c. vinegar
6 TB ketchup 1 medium onion, minced
1 can crushed pineapple 3 c. instant rice
1 green bell pepper, minced
Combine pineapple juice, vinegar, and sugar and bring to a boil. Then add soy sauce ketchup, ketchup, pineapple, onion, and bell pepper. Bring to a boil. Add rice and allow to boil for 3-4 minutes. Cover and reduce heat until rice is tender and no extraneous liquid is in the saucepan, fluff and serve.
Pineapple Upside Down Cake
1 yellow cake mix and ingredients it calls for
1 can of pineapple 1 jar maraschino cherries
1 cube butter 1 c. brown sugar

Mix cake and set aside.

Melt butter in sauce pan add brown sugar and stir. Pour brown sugar mixture into the bottom of a cake pan. Place pineapple and maraschino cherries over mixture. Pour in cake mix. Bake at 350 for 30-35 minutes.