Donna’s Pecan Coconut Salmon With Apricot Dijon Mustard Sauce

Make your Valentine dinner extra special with this easy recipe that you can even prepare ahead of time. If you prefer, chicken breast can be substituted for the salmon.

16 ounces skinless salmon fillet or chicken breast* salt and pepper 1 egg, lightly beaten 1/3 cup pecans, finely chopped 1/3 cup coconut flakes, optional** 1/3 cup plain or Panko bread crumbs 1 tablespoon canola oil

1/2 cup sugar-free apricot preserves 2 tablespoons Dijon mustard 2 tablespoons white wine, divided

Divide salmon fillets into 4 portions. Sprinkle with salt and pepper. Place egg in a shallow bowl. Place pecans, coconut, and bread crumbs into another shallow bowl. Dip each salmon fillet into egg. Place each fillet in pecan mixture. Press firmly to coat on both sides. Place on a plate and set aside. Cover and refrigerate until ready to cook.

Heat oil in a medium non-stick skillet. Place salmon into hot oil. Cook over medium-low heat until brown on bottom side. Carefully turn and brown on the other side. Continue to cook over low heat until completely cooked through.

To prepare sauce, combine apricot preserves and mustard into small sauce pan. Heat over medium heat and stir until preserves have melted. Add wine to thin to desired consistency. Serve sauce on the side with the salmon.

*If using chicken breast, lightly pound the chicken breast to an even thickness.

**The coconut can be omitted if you do not like coconut. Coat the salmon or chicken in only pecans and bread crumb mixture.

Serves 4

Nutritional Information per serving:

Calories: 280 Fat, gm.: 14 Protein, gm.: 25 Carbs, gm.: 14 Cholesterol, mg.: 100 Fiber, gm.: 1.0