Maple Pecan Coconut Salmon (Low Sugar)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 Salmon Fillets3/4 C Butter6 Tbsp. Sugar Free Maple Syrup2 Tbsp. Splenda6 Tbsp. Unsweetened Coconut1/2 C Finely Chopped Pecans
Melt butter in a saucepan over medium heat, and mix in the maple syrup, Splenda, Pecans and Coconut. Bring to a boil, and remove from heat. Cool slightly, and transfer to a large bowl. Place the salmon in the bowl, and turn to coat. Cover, and marinate for 30 minutes in the refrigerator.
Preheat oven to 375 degrees F.
Spread enough of the marinade sauce to coat the bottom of the baking dish. Arrange the salmon on top, and pour the remaining marinade on top of the salmon - make sure to get some coconut and pecans on top.
Bake for 25 minutes in the oven, until salmon flakes easily with a fork.
Number of Servings: 4
Recipe submitted by SparkPeople user LANDMOM.
Preheat oven to 375 degrees F.
Spread enough of the marinade sauce to coat the bottom of the baking dish. Arrange the salmon on top, and pour the remaining marinade on top of the salmon - make sure to get some coconut and pecans on top.
Bake for 25 minutes in the oven, until salmon flakes easily with a fork.
Number of Servings: 4
Recipe submitted by SparkPeople user LANDMOM.
Nutritional Info Amount Per Serving
- Calories: 1,031.4
- Total Fat: 75.3 g
- Cholesterol: 310.3 mg
- Sodium: 447.8 mg
- Total Carbs: 7.7 g
- Dietary Fiber: 2.4 g
- Protein: 80.6 g
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