Richmond, Va -David Hicks from BJ’s Wholesale Club was back in the Virginia This Morning kitchen to help you sweeten your holiday spread with a seasonal favorite, cranberries. For more information visit www.bjs.com.
Pecan and Cranberry Crusted Salmon with Cran-Apple Drizzle
By: Chef Glenn Lyman
- 2 Tablespoon Dijon Mustard
- 2 Tablespoon Butter, melted
- 2 Tablespoon Wellsley Farms Organic Honey
- 1/2 Cup Panko Bread Crumbs
- 1/2 Cup Chopped pecans
- 1/4 Cup Dried cranberries, chopped
- 2 Tablespoon Fresh parsley, chopped
- 4 6oz. Salmon filets
- Kosher salt and pepper to taste
- Cooking spray
- 1 Cup Fresh cranberry sauce (prepared according to package directions)
- 1/2 Cup Apple juice
- 1 Tablespoon Apple cider vinegar
Preheat oven to 400 degrees.
Add fresh cranberry sauce, apple juice and vinegar in blender and blend until smooth. Pour into a small saucepan and bring to a boil. Reduce heat to medium-low and simmer for five minutes stirring often. Remove from heat. Set aside.
Mix together mustard, butter and honey in a small bowl until well blended. Set aside. Mix together bread crumbs, pecans, dried cranberries and parsley.
Season the salmon on all sides with salt and pepper. Lightly brush or spoon flesh side with honey-mustard mixture. Stir together the remaining honey-mustard with the crumb mixture. Divide the crumb mixture among the salmon filets and pat to coat.
Carefully place fish in a baking dish or a sheet pan lined with foil prepared with cooking spray. Bake for 10-12 minutes until golden-brown and cooked through.
Serve on a warmed plate topped with cran-apple drizzle and more parsley.
Laura Sen’s Mom’s Cranberry-Orange Chutney
- 12 oz. Cape Cod Fresh Cranberries
- 2 Tropicana Navel Oranges
- 2 cups Domino Pure Cane Sugar
- 1 cup chopped, toasted Wellsley Farms Walnuts
Pour cranberries into a food processor bowl. Cover and pulse in 2-second bursts, scraping down bowl with a rubber spatula, until the berries are coarsely chopped. Do not over-process. Transfer cranberries to a medium mixing bowl and set aside.
Quarter unpeeled oranges and place in the processor bowl. Pulse until just coarsely chopped.
Combine oranges with cranberries in mixing bowl. Stir in 1½ cups of sugar and chopped walnuts (if using). Taste and adjust sweetness if necessary by adding more sugar a little at a time.
Cover bowl tightly with plastic wrap. Refrigerate at least 4 hours or overnight to let the flavor fully develop.
Serve chilled. For appetizers, serve Cranberry-Orange Chutney with sharp cheddar or mixed with cream cheese as a spread. Or enjoy it with traditional pork and poultry dishes.
CHEF’S TIP: Prefer sweeter chutney? Instead of using two whole oranges, use a sharp knife to remove the zest from one of them. Then peel it, discarding the remaining peel. Place the zest and peeled orange in the processor bowl and proceed as directed in step 2 with the second orange.