Flavorful salmon baked to perfection with a crispy and crunchy pecan coating. Serves 6.
3 tablespoons mustard (Dijon)
3 tablespoons melted butter
5 teaspoons honey
1/2 cup bread crumbs (fresh)
1/2 cup pecans (finely diced)
3 teaspoons parsley (chopped and fresh)
6 (4 ounce) salmon fillets
salt and pepper (seasoning to taste)
6 wedges of lemon
Heat oven to 400 F (200 C). Combine mustard with the butter and honey, set aside. In a second bowl, combine the bread crumbs, nuts and fresh parsley.
Use salt and pepper to season the fillets to taste. Lightly grease a baking sheet, and place the fillets on the sheet. Brush with the honey mustard mixture. Then sprinkle the bread crumb mixture on top of each fillet.
For every inch the fillet is thick (at the thickest part), bake for 10 minutes, or until the fillets flake with a fork. Use lemon wedges as a garnish when served.