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Ingredients
- 4 x salmon fillets - (4 to 6 ounce ea)
- 1/8 tsp salt
- 1/8 tsp freshly-grnd black pepper
- 1 Tbsp. Dijon mustard
- 2 Tbsp. butter or possibly margarine melted
- 1Â 1/2 Tbsp. honey
- 1/4 c. soft breadcrumbs
- 1/4 c. finely-minced pecans
- 2 tsp minced fresh parsley
- Â Â Fresh parsley sprigs
- Â Â Lemon slices
Directions
- Sprinkle salmon with salt and pepper. Place fillets, skin-side down, in a lightly greased 13- by 9- by 2-inch pan. Combine Djon mustard, butter and honey; brush on fillets. Combine breadcrumbs, pecans and parsley; spoon mix proportionately on top of each fillet.
- Bake at 450 degrees for 10 min or possibly till fish flakes easily when tested with a fork. Garnish, if you like.
- This recipe yields 4 servings.
- Comments: This Pecan-Crunch Coating also works well on such hard fish as grouper and amberjack.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 235g | |
| Recipe makes 4 servings | |
| Calories 543 | |
| Calories from Fat 317 | 58% |
| Total Fat 35.47g | 44% |
| Saturated Fat 10.0g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 124mg | 41% |
| Sodium 323mg | 13% |
| Potassium 773mg | 22% |
| Total Carbs 12.82g | 3% |
| Dietary Fiber 1.0g | 3% |
| Sugars 7.26g | 5% |
| Protein 42.02g | 67% |
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