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This is my absolute favorite salmon recipe. It takes minutes to put together and I've made it for company several times with rave reviews. I usually add a little more honey than the recipe calls for to balance the sweet/mustard flavor, and you can get the whole big fillet (basically one side of the salmon) if you are making it for more than two or if you want lunch leftovers)<br><br>
Alaska Salmon Bake with Pecan Crunch Crust<br>
Prep: 15 min, Cook: 10 min.<br><br>
•2 Tbs. Dijon mustard<br>
•2 Tbs. unsalted butter, melted<br>
•1 Tbs. plus 1 tsp. honey<br>
•1/4 cup breadcrumbs<br>
•1/4 cup pecans or walnuts, finely chopped<br>
•2 tsp. parsley, chopped<br>
•4 salmon fillets, thawed if frozen, 6 ounces each<br>
•1 lemon, cut into wedges<br><br>
Preheat oven to 450°F. Mix first 3 ingredients in a bowl and set aside. Mix breadcrumbs, pecans and parsley in another bowl. Season salmon with salt and pepper to taste and place on a lightly greased baking sheet or broiling pan. Brush each fillet with mustard-honey mixture and top with a spoonful of breadcrumb mixture. Bake 10 minutes per inch of thickness, or until salmon flakes when tested with a fork. Serve with lemon wedges.
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