Wednesday, April 14, 2010

Alaska Salmon Bake with Pecan Crunch Coating

Taken from allrecipes


  •    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.

*A good variation for salmon.  In place of pecans, I used a mix of walnuts and cashews (that's what I had) and dried parsley.  Line your pan with aluminum foil for easier clean-up.  My son gobbled this up!

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