Tarragon-Pecan Salmon

• 24 ounces salmon fillets
• 2 teaspoons orange zest
• 1/4 cup orange juice
• 2 tablespoons olive oil
• 2 teaspoons fresh tarragon, coarsely chopped
• 1 tablespoon dijon-style mustard
• 1 tablespoon margarine or 1 tablespoon butter, melted
• 1 teaspoon honey
• 1/4 cup fine dry breadcrumb
• 1/4 cup pecans, finely chopped
• 2 teaspoons fresh parsley, coarsely chopped
• 1 lemon
• 2 teaspoons fresh tarragon, coarsely chopped

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

salmon, orange zest, orange juice, olive oil, fresh tarragon, mustard, margarine, honey, breadcrumb, pecans, fresh parsley, lemon, fresh tarragon

Taken from www.food.com/recipe/tarragon-pecan-salmon-209732 (may not work)