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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Tarragon-Pecan Salmon Recipe

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This recipe for Tarragon-Pecan Salmon is from Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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 425º 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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