Tarragon-Pecan Salmon

"Something besides a herb-crumb topping for your salmon!"
 
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Ready In:
41mins
Ingredients:
13
Serves:
4
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ingredients

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directions

  • Rinse fish; pat dry with paper towels. Place fish in a plastic bag set in a deep bowl; set aside.
  • Combine orange peel, orange juice, olive oil, and the 2 teaspoons tarragon; pour over fish, turning to coat.
  • Seal bag; let stand at room temperature for 20 minutes.
  • Meanwhile, preheat oven to 425 degees F.
  • In a small dish combine mustard, melted margarine or butter, and honey; set aside.
  • In another dish combine bread crumbs, pecans, parsley, and the remaining 2 teaspoons tarragon.
  • Remove salmon from marinade; discard marinade.
  • Place fish, skin side down, on greased shallow baking pan.
  • Brush with mustard mixture; sprinkle with crumb mixture, pressing crumbs gently to coat.
  • Bake, uncovered, for 12 to 16 minutes or until fish just flakes easily with a fork.
  • If desired, sprinkle with additional tarragon and parsley. Garnish with lemon slices.

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Reviews

  1. Thanks so much for this recipe, it is just lovely, and that is a genuine compliment from someone who doesn't really like fish!! The husband loves fish, but I usually only eat it because it is good for me. I had no fresh tarragon so used dry, but it was still delightful. Tarragon is a delicate flavour and it complimented the fish and orange flavours perfectly. The honey mustard basting and the nutty crumb topping together finish it all off beautifully.
     
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I have been a member of recipezaar and food.com for years. This is definitely my go-to place for recipes and love that I can have all my individual cookbooks to sort and store recipes. ? I like to experiment when I cook and find that I rarely follow a recipe as it is written. I am also pretty health conscious and try to cook low-fat for regular everyday meals (you can't skimp on the rich stuff for holiday meals & treats!). I also avoid processed foods and use fresh wholesome ingredients whenever possible.
 
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