Salmon Bake with Pecan-Crunch Coating
Prep: 5 Minutes
Cook: 15 Minutes
Ingredients:
4 salmon fillets (about 1 1/2 inches thick)
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons Dijon Mustard
2 tablespoons butter or margarine, melted
1 1/2 tablespoons honey
1/4 cup soft breadcrumbs
1/4 cup finely chopped pecans
1 tablespoon chopped fresh parsley
Garnish: lemon slices
Directions:
Sprinkle salmon with salt and pepper; place skin side down, in a lightly greased 11x7x1/2 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 degrees for 12 to 15 minutes or until fish flakes easily when tested with a fork. Garnish, if desired. Yield: 4 servings.
*This pecan-crunch coating also works well on grouper or other white fillets.
