Children’s singer Meredith LeVande sent us this ah-mazing recipe for Baked Salmon with Pecan Crunch Coating. Says Meredith: “This dish is great with mashed potatoes or for a more summer fare type dish works well with pesto and pasta. Enjoy!”
modified from Sailabrations of Life Cookbook © 2002.
4 salmon filets ( I like to use boneless salmon steaks that come in strips)
2 T. Dijon mustard
2 T margarine
2 T honey
1/4 cup of breadcrumbs
1/4 cup of chopped pecans or walnuts (I prefer pecans)
parsley and lemon slices
salt and pepper
Preheat oven to 450 degrees.
Put a little salt, pepper and lemon juice over salmon. Place the skin side down in a lightly greased baking pan. Mix Dijon mustard, margarine, and honey all together and then brush on the filets. Grind bread crumbs, pecans or walnuts so it makes a paste-like substance that is somewhat dry. Put this mixture evenly on top of the fillets. Bake for about 15 minutes; test the salmon with a fork to make sure it’s cooked. If you like the top crispy and crunchy, you can brown it for a minute or two longer.