Honey-Dijon Salmon With Pecan Crust

By Pagingdrstarling

I varied a little bit from the recipe. Instead of making the bread crumbs by putting bread slices in a food processer, I used the pre-packaged crumbs (the kind that comes in a canister) that I had left over. Also, I kept a few of the pecans unchopped, and topped the salmon filets with a 2 or 3 each. It makes a nice crunchy compliment to the tender salmon.

Ingredients

• 1 1/2 pounds salmon fillet, cut into 6-ounce portions
• non-stick cooking spray
• 1 tablespoon honey
• 1 tablespoon coarse-grain dijon mustard
• 1 tablespoon melted butter
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/3 cup soft bread crumbs
• 1/3 cup pecans, finely chopped
• 2 tablespoons chopped fresh parsley

Details

Servings 4
Preparation time 12mins
Cooking time 12mins
Adapted from heb.com

Preparation

Step 1

Heat oven to 450 degrees.

Rinse salmon under cold water and pat dry with paper towel. Place salmon skin side down in a shallow baking dish coated with cooking spray.

Combine honey, mustard, butter, salt and pepper in a small bowl.

For breadcrumbs, place 1/2 slice wheat bread in a food processor or blender. Pulse a few times and blend until crumbs are fine; remove to a small bowl. Pulse pecans in processor until finely chopped. Blend bread crumbs,pecans and parsley.

Spread or brush mustard mixture over top and sides of salmon. Sprinkle bread crumbs over tops of salmon. Press crumbs lightly against sides if extra mixture remains.

Bake salmon 12 to 14 minutes depending on thickness (rule of thumb: 10 minutes per inch of thickness) until fish just begins to flake or until a meat thermometer inserted horizontally into the center reads 150 degrees. Serve immediately.