Chef Mark's Orange-Pecan Crusted Salmon

By Addie

Mark prepared this recipe on television in Hartwick, New York in a cooking contest and won second prize!

Ingredients

• 3 7-ounce salmon fillets
• 1 cup finely chopped pecans
• 2 oranges - separate zest and juice
• Dijon mustard
• 3 Tablespoons butter

Preparation

Step 1

Marinate salmon in orange juice for half and hour.

Combine pecans and zest and 1 Tablespoon water in a bowl.

Spread 1 Tablespoon of mustard over top f each fillet. Cover salmon with layer of nut/zest mixture. Press down lightly on salmon to pack down the topping. Refrigerate salmon for one hour.

In medium-hot oven-proof saute pan, melt butter and add salmon, topping-side down. Cook until brown - 1 to 3 minutes.

Flip salmon and finish in a 350 degree oven until fish reaches 120 degrees.

Nice served with roasted potatoes and asparagus.