Category

Yields1 Serving

 24 oz Salmon (6oz portions)
 2 cups Pretzels, crushed
 1 cup Seasoned flour (garlic powder, black pepper)
 1 tsp Garlic powder (for seasoned flour)
 ¼ tsp Black pepper (for seasoned flour)
 2 Eggs
 ½ cup Milk (mix with eggs)
 3 tbsp Butter (for sauce)
 2 Sliced green onions (for sauce)
 6 tbsp Cream cheese (for sauce)
 ½ cup Milk (for sauce)
 3 tbsp Dijon mustard

1

Preheat oven to 400 degrees

2

Combine flour, garlic powder, and black pepper.

3

In a separate bowl, combine eggs with milk.

4

Dip 6-oz filets in flour, then egg, then pretzel pieces. Place on a greased cookie sheet.

5

Bake 10-12 minutes.

6

Sauce:
Melt butter over low heat, add sliced green onions, and cook 1 minute.

7

Add cream cheese and stir until melted.

8

Whisk in milk and dijon mustard.

9

Sever salmon over a bed of asparagus, drizzle with sauce, and enjoy!

Ingredients

 24 oz Salmon (6oz portions)
 2 cups Pretzels, crushed
 1 cup Seasoned flour (garlic powder, black pepper)
 1 tsp Garlic powder (for seasoned flour)
 ¼ tsp Black pepper (for seasoned flour)
 2 Eggs
 ½ cup Milk (mix with eggs)
 3 tbsp Butter (for sauce)
 2 Sliced green onions (for sauce)
 6 tbsp Cream cheese (for sauce)
 ½ cup Milk (for sauce)
 3 tbsp Dijon mustard

Directions

1

Preheat oven to 400 degrees

2

Combine flour, garlic powder, and black pepper.

3

In a separate bowl, combine eggs with milk.

4

Dip 6-oz filets in flour, then egg, then pretzel pieces. Place on a greased cookie sheet.

5

Bake 10-12 minutes.

6

Sauce:
Melt butter over low heat, add sliced green onions, and cook 1 minute.

7

Add cream cheese and stir until melted.

8

Whisk in milk and dijon mustard.

9

Sever salmon over a bed of asparagus, drizzle with sauce, and enjoy!

Pretzel Crusted Salmon Cards