Salmon Bake with Pecan Crunch Coating

  • Yield: 4 servings

Ingredients

4-- (4 to 6-ounce) salmon fillets
1/8teaspoon salt
1/8teaspoon black pepper
2tablespoons Dijon mustard
2tablespoons butter or margarine, melted
1 1/2tablespoons honey
1/4cup soft bread crumbs
1/4cup finely chopped pecans
2teaspoons chopped fresh parsley
-- Fresh parsley springs and lemon slices for garnish

Instructions

  1. Preheat oven to 450F.  Season salmon with salt and pepper.  Place fillets, skin-side down, in a lightly greased 9×13-inch pan.  Combine mustard, butter and honey and brush over the fillets.  Bake 10 minutes or until fish flakes easily when tested with a fork.  Garnish with parsley and lemon slices.

Recipe reprinted with permission from St. Andrew’s School’s First Come First Served, In Savannah (St. Andrew’s School, Savannah, Georgia, 2001). 

blog comments powered by Disqus
Follow

Get every new post delivered to your Inbox.

Join 320 other followers