After our first successful salmon dinner a couple of weeks ago I was eager to try it again. I saw pecan crusted salmon over on Julie’s blog and it inspired our meal. I had just enough leftover pecans from our trip to Texarkana for our dinner. I knew I wanted a tasty marinade for the salmon so I googled a bit and found the recipe we used for our meal. It was excellent! We used fresh salmon filets we got at HyVee on Saturday and I think they tasted much better than the frozen ones we bought before. It was a very excellent and classy Monday night dinner Served with baked potatoes and sauted green beans. Tyler once again did all the salmon work while I made the sides. So props to my co-chef Dinner usually comes together much quicker when we work as a team!
Pecan-Crusted Salmon with Honey Mustard Glaze (original recipe from betterrecipes.com)
2 salmon fillets
1/4 c. honey
1/4 c. dijon mustard
1/8 c. olive oil, or as needed to thin glaze
1 T lemon juice
1 1/2 cup shelled pecans, finely ground
salt and pepper 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 400 degrees. Bake salmon on a baking sheet lined with foil for 12-15 minutes or until salmon flakes. Serve at once, top with more glaze if so desired.