Salmon Pecan Crunch
Source of Recipe
Pensacola Opera Cookbook
List of Ingredients
4 Salmon filletts, skin removed, rinsed and
patted dry*
Salt to taste
2 Tbsp dijon mustard
2 Tbsp butter, softened
1 1/2 Tbsp honey
1/4 c soft bread crumbs
1/4 rounded c chopped pecans
2 Tbsp parsley, chopped
4 Lemon wedges (for garnish)
Directions:
Sprinkle fillets lightly with salt, butter, in a 9 x 13 inch baking dish. Place the fillets in the prepared dish.
Preheat oven to 450 degrees. In a small bowl, whisk together mustard, butter and honey. Spread mixture over the fish.
In another small bowl, combine breadcrumbs, nuts, and parsley. Sprinkle over the fish. Bake 20 minutes or until fish flakes easily. Garnish with lemon wedges and enjoy!
Yield: 4 Servings
* To take away any overly "fishy" taste, you might put fillets in a shallow dish and pour a little dry vermouth or vodka over them first. Let sit for 1/2 hour before proceeding with the recipe. Really make a difference!
Recipe
Sounds Good to Me!
Sherry in Missouri
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