Honey-Dijon Salmon With Pecan Crust
1 1/2 pounds salmon fillet, cut into 6-ounce portions
* non-stick cooking spray
1 tablespoon honey
1 tablespoon coarse-grain dijon mustard
1 tablespoon melted butter
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup soft bread crumbs
1/3 cup pecans, finely chopped
2 tablespoons chopped fresh parsley
Heat oven to 450 degrees.
Rinse salmon under cold water and pat dry with paper towel. Place salmon skin side down in
a shallow baking dish coated with cooking spray.
Combine honey, mustard, butter, salt and pepper in a small bowl.
For breadcrumbs, place 1/2 slice wheat bread in a food processor or blender. Pulse a few t
imes and blend until crumbs are fine; remove to a small bowl. Pulse pecans in processor un
til finely chopped. Blend bread crumbs,pecans and parsley.
Spread or brush mustard mixture over top and sides of salmon. Sprinkle bread crumbs over t
ops of salmon. Press crumbs lightly against sides if extra mixture remains.
Bake salmon 12 to 14 minutes depending on thickness (rule of thumb: 10 minutes per inch of
thickness) until fish just begins to flake or until a meat thermometer inserted horizonta
lly into the center reads 150 degrees. Serve immediately.
No Nutritional Information Available