Britt - We don't know how easy it will be for you to get salmon over there but if you start feeling homesick, this is our favorite way to prepare salmon. Pecans can be substituted with filberts/hazelnuts if you're *really* missing the PNW. ;)
6 4 oz. wild salmon fillets
1⁄8 teaspoon sea salt
1⁄8 teaspoon black pepper
2 Tbsp. Dijon mustard
2 Tbsp. butter (or Earth Balance for dairy-free)
1 1⁄2 Tbsp. raw honey
1⁄4 cup bread crumbs
1⁄4 cup pecans, finely chopped
2 teaspoons fresh parsley, chopped
Wash fillets & pat dry. Sprinkle with salt & pepper. Place fillets skin side down in lightly greased 9x13 pan (or on parchment paper).
Combine Dijon mustard, butter & honey; brush on fillets.
Combine bread crumbs, pecans & parsley; spoon mixture evenly on top of each fillet.
Bake @ 450 degrees for 10 minutes for each inch of thickness (measured at thickest part of the fish), or until fish flakes easily when tested with fork.
Garnish with lemon slices & parsley sprigs.
Serves 4 generously.
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