Happy Friday! Here’s another recipe from my friend and fantastic cook, Crys at Dancing Moon Pilates.
Salmon Bake With Pecan-Crunch Coating
Try to make sure the pieces of Salmon are of equal thickness to ensure even cooking.
|* 4 salmon fillets (about 1½ inches thick)|
|* ¼ teaspoon salt|
|* ⅛ teaspoon pepper|
|* 2 tablespoons Dijon mustard|
|* 2 tablespoons butter or 2 tablespoons margarine, melted|
|* 1½ tablespoons honey|
|* ¼ cup soft breadcrumbs|
|* ¼ cup finely chopped pecans|
|* 1 tablespoon chopped fresh parsley|
Sprinkle salmon with salt and pepper; place, skin down, in a lightly greased 11 x 7 x 1-1/2-inch or 9-inch square 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 12-15 minutes or until fish flakes easily when tested with a fork. Garnish, if desired.