Wednesday, August 6, 2008

Salmon Bake with Pecan Crunch Coating

3 tablespoons Dijon mustard
3 tablespoons butter, melted
5 teaspoons honey
1/2 cup fresh bread crumbs
1/2 cup finely chopped pecans
3 teaspoons chopped fresh parsley
6 (4 ounce) fillets salmon
salt and pepper to taste
6 lemon wedges

1. Preheat the oven to 400 degrees F (200 degrees C). In a small bowl, mix together the mustard, butter, and honey. In another bowl, mix together the bread crumbs, pecans, and parsley.

2. 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.

3. 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.

I served with brown rice and Pancetta Sauteed Haricot Vert with Cherry Tomatoes and Feta from Picky Palate. {though I used regular green beans, sun-dried tomatoes because that's what I had - yummy!}

1 comment:

Julie said...

This salmon recipe is so easy, even I didn't mess it up! Tasted delicious and smelled great coming out of the oven. Thanks for the great recipe Plip!