Thursday, 26 March 2009

Pecan Encrusted Salmon with Dijon Honey Glaze

This turned out really good and was easy to throw together. I used two serving size salmon fillets and if you do reduce the cooking time accordingly.
Serves 4
1 large salmon fillet
1 1/2 cups breadcrumbs
1 cup pecans, chopped
1 cup parsley, finely chopped
salt and pepper
6 tbsp. butter, melted
6 tablespoons Dijon mustard
1/4- 1/2 cup honey
5 garlic cloves, chopped
1 lemon for juice (3 Tbsp juice)
2 tbsp olive oil, drizzle and whipped in slowly
Preheat oven to 350F; Line shallow roasting pan with non-stick aluminium foil or spray with non-stick pan spray.
Combine bread crumbs, pecans, parsley and salt and pepper to taste. Set aside. Make Dijon sauce by combining butter, Dijon, honey, garlic, lemon juice and olive oil.
Press crumb mixture on top of salmon. Drizzle Dijon mixture over salmon and bread mixture.
Bake salmon 15-20 minutes in preheated oven, or until it flakes easily with a fork. Drizzle glaze over salmon again half way through cooking.
Adapted from Recipezaar

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