As with last fall and winter, we have pecans coming out of our ears. I still have uncracked nuts from last year, and the yard is full again with this year's crop. I found a nice salmon recipe that uses pecans, so that was our Friday night meal a few weeks ago. I upped the pecans a bit just because I have so many, but I think it would be just as delicious as written. I served it with garlicky green beans, glazed sweet potatoes, and homemade focaccia bread.
Pecan Crusted Salmon with Honey-Dijon
1/4 cup butter, softened
3 Tbsp whole grain Dijon mustard
1 1/2 Tbsp honey
1/4 cup fresh bread crumbs
1/4 cup finely chopped pecans
4 tsp chopped fresh parsley
4 (4 oz) fillets salmon
salt and pepper to taste
1 lemon, for garnish
Preheat oven to 400 degrees. Line baking sheet with aluminum foil and lightly oil. In a small bowl, stir together butter, mustard, and honey; set aside. In another bowl, mix together bread crumbs, pecans, parsley, and freshly ground pepper and sea salt.
Pat salmon dry and place on prepared baking sheet. Brush each fillet lightly with honey mustard mixture and sprinkle with bread crumb mixture; press to adhere. Bake salmon 12 to 15 minutes in preheated oven, or until it flakes easily with a fork. Garnish with a wedge of lemon.