This was a really fast and really delicious dinner. I was able to score sockeye salmon, but regular farm-raised is delicious as well.
Mats
4, 6-oz portions of salmon, skin on
3 Tbsp butter, melted
3 Tbsp Dijon mustard
5 Tbsp honey
1/2c pecans, chopped
1/4c breadcrumbs
Rinse the salmon under cold, running water to remove scales. They can be a bit persnickety to get out from the skin, so I suggest running you fingers against the grain to try and identify and remove as many as possible. Pat dry with paper towels.
Cover a baking sheet in aluminum foil and spray lightly with cooking spray. Place the salmon skin-side down on the tray.
In a small bowl, melt the butter (30 seconds in the microwave should do the trick), then combine the Dijon mustard and honey with the butter. Stir well
Crush the pecans as small as possible. I ran mine through the food processor so I ended up more with pecan dust than anything resembling a nut.
Add the pecan dust and 1/4c breadcrumbs to the butter mixture. Stir well to combine.
Pour the topping over the salmon fillets. It's pretty viscous, but will slide off the edges - that's fine, it makes a nice envelope around the fish.
Bake at 400 degrees for 6-8 minutes.
I served mine with wild rice and edamame.
No comments:
Post a Comment