Pecan-crusted Salmon with Honey-mustard glaze |
| Name: |
Crystal Veillette |
| Base: |
Fort Campbell, KY |
| Recipe: |
•3/4 c. honey
•3/4 c. dijon mustard
•1/2 c. olive oil, or as needed to thin glaze
•2 T. lemon juice
•2 1/4 lbs. salmon fillets ( 6 6-0z. fillets), boned and skinned
•4 c. shelled pecans, finely ground
•Olive oil, for cooking
•1/2 t. salt or to taste
In small bowl combine honey, mustard, oil, lemon juice for glaze using just enough oil to keep glaze from getting too thick. Coat salmon lightly with glaze, then cover with ground pecans. Salt and pepper to taste. Heat oven to 350. In medium ovenproof pan, over medium heat, heat 1 T.oil. Cook fillets 2-3 min. each side turning fish carefully only once. Lightly brown. Finish cooking in oven about 5 min. or until desired doneness is achieved. Brush fish once more with glaze before removing from pan. Serve at once.
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