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Tarragon-Pecan Salmon Recipe

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This recipe for Tarragon-Pecan Salmon, by , is from Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Susan McCabe
Added: Sunday, March 2, 2008


4 (6 oz.) salmon fillets
2 sp. orange zest
1/4 c. orange juice
2 tbsp. olive oil
2 tsp. fresh snipped tarragon or 1 tsp. dry
1 tbsp. dijon-style mustard
1 tbsp. butter, melted
1 tsp. honey
1/4 c. fine dry bread crumbs
1/4 c. finely chopped pecans
2 tsp. fresh snipped parsley, or 1 tsp. dry
2 tsp. fresh snipped tarragon, or 1 tsp. dry

Rinse fish; pat dry with paper towels. Place fish in a plastic bag set in a deep bowl; set aside. Combine orange zest, orange juice, olive oil, and the 2 tsp. tarragon; pour over fish, turning to coat. Seal bag and let stand at room temp. for 20 minutes. Meanwhile, preheat oven to 425 F. In a small dish, combine mustard, butter, and honey; set aside. In another dish combine bread crumbs, pecans, parsley, and remaining tarragon. Remove salmon from marinade; discard marinade. Place fish, skin side down, on greased shallow baking dish. Brush with mustard mixture, sprinkle with crumb mixture, pressing crumbs gently to coat. Bake uncovered for 12-16 minutes or until fish flakes easily wit ha fork. Serve with lemon slices if desired.




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