Salmon was on sale. Random recipe I found. You’re probably not surprised by that anymore.
We didn’t have fresh bread crumbs, so I used Progresso bread crumbs. I think fresh would be much more delightful though. We didn’t have fresh parsley, so I subbed for dried. I read somewhere that you need to use a third of fresh. If it calls for 1 cup of fresh something, use 1/3 cup of dried. No pecans either. Gee, I didn’t really follow this recipe too closely, huh?
None, other than to get all the ingredients next time.
Me: *continuous eating*
Norm: This is really good. *repeat*
Emily and Melody: Yummy. More. More.
We had some left over, so I made salmon burgers. Yum! (Use a little honey butter on the buns.)
Click on the link to view more of WHAT WE’RE EATING.
ALASKA SALMON BAKE WITH PECAN CRUNCH COATING recipe from allrecipes.com
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Makes: 6 Servings
- 3 tablespoons Dijon mustard
- 3 tablespoons butter, melted
- 5 teaspoons honey
- 1/2 cup fresh bread crumbs
- 1/2 cup finely chopped pecans
- 3 teaspoons chopped fresh parsley
- 6 (4 ounce) fillets salmon
- salt and pepper to taste
- 6 lemon wedges
- Preheat oven to 400°F (200°C).
- In a small bowl, mix together mustard, butter, and honey.
- In another bowl, mix together the bread crumbs, pecans, and parsley.
- Season each salmon fillet with salt and pepper.
- Place on a lightly greased baking sheet.
- Brush with mustard-honey mixture.
- Cover the top of each fillet with bread crumb mixture.
- Bake for 10 minutes per inch of thickness, measured at thickest part, or until salmon just flakes when tested with a fork.
- Serve garnished with lemon wedges.