(photo from All Recipes) |
Salmon with Pecan-Crunch Coating
4 salmon fillets (about 1-1/2 inches thick)
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons Dijon mustard
2 tablespoons butter, melted
1-1/2 tablespoons honey
1/4 cup breadcrumbs
1/4 cup finely chopped pecans
1 tablespoon chopped parsley
Sprinkle salmon with salt and pepper; place skin side down, in a lightly greased baking dish.
Combine mustard, butter, and honey; brush over salmon. Combine breadcrumbs, pecans and parsley; spoon evenly across top of salmon. Bake, uncovered, at 450 for 12 to 15 minutes or until fish flakes easily with fork.
Yield: 4 servings
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