Pecan Crusted Salmon
With this simple recipe, I wanted to give readers something on the light side after a holiday season full of heavy foods, but still something to remind them of winter. Pecan Crusted Salmon is a great dish because salmon is so readily available at many grocers, will go with any number of side dishes and takes very little time to make.
Feel free to give this recipe a try, or modify it to a way that more suits you. Remember, recipes are a guideline and not a law. Use them as a way to create your own dishes and to show off to your family and friends.
Chef Bobby Henningsen
Executive Chef, Stone & Barrel, an IronOaks Taphouse
3 tablespoons Dijon mustard
3 tablespoons butter, melted
3 tablespoons honey
1/2 cup fresh bread crumbs
1/2 cup finely chopped pecans
2 teaspoons chopped fresh parsley
4-6 (6 ounce) fillets salmon
Salt and pepper to taste
6 lemon wedges
Preheat the oven to 375 degrees. In a small bowl, mix together the mustard, butter and honey. In another bowl, mix together the bread crumbs, pecans, and parsley.
Season each salmon fillet with salt and pepper. Place on a lightly greased baking sheet. Brush each filet with mustard-honey mixture. Cover the top of each fillet with bread crumb mixture.
Bake for 10-12 minutes per inch of thickness, measured at thickest part, or until salmon just flakes when tested with a fork. Serve garnished with lemon wedges.