1 1/2poundssalmon fillet, cut into 6-ounce portions,
*non-stick cooking spray,
1tablespooncoarse-grain dijon mustard,
1/3cupsoft bread crumbs,
1/3cuppecans, finely chopped,
2tablespoonschopped fresh parsley,
1Heat oven to 450 degrees.
2Rinse salmon under cold water and pat dry with paper towel. Place salmon skin side down in a shallow baking dish coated with cooking spray.
3Combine honey, mustard, butter, salt and pepper in a small bowl.
4For breadcrumbs, place 1/2 slice wheat bread in a food processor or blender. Pulse a few times and blend until crumbs are fine; remove to a small bowl. Pulse pecans in processor until finely chopped. Blend bread crumbs,pecans and parsley.
5Spread or brush mustard mixture over top and sides of salmon. Sprinkle bread crumbs over tops of salmon. Press crumbs lightly against sides if extra mixture remains.
6Bake 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 horizontally into the center reads 150 degrees. Serve immediately.
No Nutritional Information Available