Pecan Coated Wild Alaskan Salmon Salad
- 3 tablespoons Dijon mustard
- 3 tablespoons butter, melted
- 5 tablespoons honey
- ½ cup fresh bread crumbs
- ½ cup Nature’s Eats Pecan Pieces
- 3 teaspoon chopped fresh parsley
- 6 (4 ounce) fillets salmon
- salt and pepper to taste
- 6 lemon wedges
- Mixed Salad Greens
- 1 pint cherry tomatoes, chopped
- Substitutions for Salmon: Tuna, Tilapia
Sweet, tangy, crunchy and in season. A must try!
Preheat the oven to 400 degrees F (200 degrees C). In a small bowl, mix together the mustard, butter, and honey. In another bowl, mix together the bread crumbs, Nature's Eats Pecan Pieces, 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.
Serve salmon over a bed of mixed greens and cherry tomatoes.