Salmon Bake With Pecan-Crunch Coating
- 4 salmon fillets (about 1 1/2 inches thick)
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 tablespoons Dijon mustard
- 2 tablespoons butter or 2 tablespoons margarine, melted
- 1 1/2 tablespoons honey
- 1/4 cup soft breadcrumbs
- 1/4 cup finely chopped pecans
- 1 tablespoon chopped fresh parsley
- Garnish
- lemon slice
- Sprinkle salmon with salt and pepper; place, skin down, in a lightly greased 11-x7-x1 1/2-inch or 9-inch square baking dish.
- Combine mustard, butter, and honey; brush over salmon. Combine breadcrumbs, pecans, and parsley; spoon evenly across top of salmon. Bake, uncovered, at 450 for 12-15 minutes or until fish flakes easliy when tested with a fork. Garnish, if desired. Yield: 4 servings.
salmon, salt, pepper, mustard, butter, honey, breadcrumbs, pecans, parsley, lemon slice
Taken from www.food.com/recipe/salmon-bake-with-pecan-crunch-coating-370306 (may not work)