Alaska Salmon Bake with Crunchy Pecan Coating
Salmon is a great fish to eat but man does it ever get overplayed. Here's a take on salmon that even your difficult eaters will enjoy. This also makes for a nice entree on your holiday table.
6 fillets (4 oz each) salmon (use a nice wild caught one for best flavor)
3 tbsp whole grain dijon mustard
3 tbsp butter, melted
5 tsp honey
3 tsp chopped fresh flat leaf parsley
1/2 cup fresh bread crumbs
1/2 cup finely chopped pecans
6 lemon wedges
kosher salt and fresh cracked pepper to taste
1. Preheat the oven to 400 degrees F (200 degrees C).
2. In a small bowl, mix together the mustard, butter, and honey. In another bowl, mix together the bread crumbs, pecans, and parsley.
3. Season each salmon fillet with salt and pepper. Place on a lightly greased baking sheet. Brush with the mustard-honey mixture. Then cover the top of each fillet with bread crumb mixture.
4. Bake for 10 min. per inch of thickness, measured at thickest part, or until salmon just flakes when tested with a fork. Serve garnished with lemon wedges.