Teriyaki, Pecan Encrusted Salmon Recipe

4

Ingredients

4 (4 to 6 oz), skinless salmon fillets
Mr. Yoshida’s Teriyaki sauce or brand equivalent - enough to coat salmon (approx. 3/4 cup)
1/2 cup fresh bread crumbs
1/2 cup finely chopped pecans
3 teaspoons chopped fresh parsley

Preparation

Step 1

directions

1

Marinate salmon in teriyaki sauce for at least an hour and up to 8 hours.

2

Preheat the oven to 400 degrees F.

3

In a small bowl, mix together the bread crumbs, pecans, and parsley.

4

Remove salmon from marinade. Place on a lightly greased baking sheet. Season each salmon fillet with salt and pepper. Cover the top of each fillet with bread crumb mixture.

5

Bake for 8-10 minutes per inch of thickness, measured at thickest part, or until salmon just flakes when tested with a fork.

notes

Serve with brown rice and sauteed Chinese broccoli.

Source: Sharay Larsen

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