Salmon with Honey Mustard and Pecan Crust

by Jerry Golub, Board Chair

Don’t miss Paul Mortilla’s Transmuting Ether // Quarantine-Dreams as part of Hot, w/Mustard this Sunday 9/27 at 6pm!

Ingredients:

• 4- 4 oz salmon fillets

• 1/8 tsp salt

• 1/8 tsp pepper

• 2 tbsp Dijon mustard

• 2 tbsp butter, melted

• 1 1/2 tbsp honey

• 1/4 c. soft bread crumbs (I use fresh bread and pulse it in food processor- for gluten free I use Schar’s country white, whole grain or honey oat gf bread)

• 1/4 c. finely chopped pecans

• 2 tsp fresh chopped parsley

Directions:

1. Salt and pepper the salmon to taste.

2. Place skin side down in a lightly greased 13x9x2 baking dish or sheet pan covered with foil or parchment.

3. Combine mustard, butter, and honey; brush onto the salmon fillets.

4. Combine breadcrumbs, pecans, and chopped parsley; spoon evenly on top of each fillet.

5. Bake at 450 for 10 minutes or until fish flakes easily when tested with a fork.  Depending on how cooked you like the salmon and how thick each fillet is, it could take 10 to 20 minutes. If you like it more well cooked, check it at 10 or 12 minutes and cover with foil so it doesn’t get too brown.