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Wednesday, May 14, 2014


I think it's ironic the entire eight years we lived in Seattle, I just couldn't appreciate or even find a cooking method that allowed me to enjoy fresh salmon.  It just seemed like such a strong fishy flavor to me.  I guess I never experimented enough while we were there, because I so enjoy blackened salmon today.  In fact, it's my all time favorite way to prepare/eat a salmon fillet.

I saw a recipe not too long ago though, that I decided to try for variety sake.  It's a pecan encrusted salmon..
We gave it a try this past weekend and I would give it 3 out of 5 stars.  I enjoyed it, but it certainly didn't beat blackened as my top pick.  Here's the recipe if you'd like to try it for yourself.

Pecan Encrusted Baked Salmon

3 Tbsp. Dijon mustard
3 Tbsp. butter, melted
5 tsps. honey
1/2 cup fresh bread crumbs
1/2 cup finely chopped pecans
3 tsps. chopped fresh parsley
6 (4oz.) fillets of salmon
salt and pepper to taste
6 lemon wedges for garnish

Pre-heat oven to 400 degrees.  In a small bowl, mix together the mustard, butter and honey.  In another bowl, mix together the bread crumbs, pecans and parsley.  Season each fillet with salt and pepper. 

Place fillet on a lightly greased baking sheet.  Brush with mustard-honey mixture (great flavor!), followed by the bread crumb mixture.  Bake for 10 minutes per inch of thickness, or until salmon flakes when tested with a fork.  Serve garnished with lemon wedges (I'm not a fan of the lemon so I left this step out). Some of the honey/dijon mixture pooled onto the baking pan during the baking process, so for future I might reserve a little and/or make a bit more to drizzle on top after the baking process.   Thanks to for the idea.    Enjoy!

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