Pecan Coated Wild Alaskan Salmon Salad
Sweet, tangy, crunchy and in season. A must try!
- 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 or Tilapia
- Preheat the oven to 400°F. 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.