Alaska Salmon Bake With Pecan Crunch Coating
"Just got this one from a grocery website, and its getting rave reviews. I'm posting so that I can have a copy of it here."
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 3 tablespoons Dijon mustard
- 3 tablespoons butter, melted
- 5 teaspoons honey
- 1⁄2 cup fresh breadcrumb
- 1⁄2 cup finely chopped pecans
- 3 teaspoons chopped fresh parsley
- 6 (4 ounce) salmon fillets
- salt and pepper
- 6 lemon wedges
directions
- Preheat the oven to 400 degrees F (200 degrees C). 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 with mustard-honey mixture. Cover the top of each fillet with bread crumb mixture.
- Bake for 10 minutes per inch of thickness, measured at thickest part, or until salmon just flakes when tested with a fork. Serve garnished with lemon wedges.
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Reviews
-
I prepared this tonight and made a couple of exchanges: Italian seasoned breadcrumbs and Cary's sugar-free syrup instead because that's what I had on hand. The flavor was excellent! I've never used pecan in a savory dish and they were perfect. I will be doing this recipe again. -
Very nice, my family declared I was a gourmet cook after serving this! I used pecan meal instead of finely chopped pecans and it was still a winner. I will be making this again as my husband just brought home over 100 lbs. of salmon from his fishing trip to Alaska. -
I thought this was an incredible dish. I don't normally like pecans on food, but it was cooked to a nice consistency and added a wonderful flavor.
RECIPE SUBMITTED BY
I live in Victoria, British Columbia. I am happily married to the most wonderful guy on earth:) Aside from being a wanna be chef, I am also a wanna be children's book author, and a famous crooner in the shower aside from being a frustrated painter/illustrator and a real trying hard golfer.
I love experimenting with different dishes from countries all over the world. I am constantly experimenting with new recipes and different types of fresh herbs and spices.
I collect cookbooks and magazines. Most of the recipes I've posted and I will be posting are from the different magazines such as Bon Appetite, Chatelaine, Cucina, Hello, Home Maker and Gourmet. I will also try to post recipes that I've grown up with as well as those that came from family and friends.
