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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Salmon Bake with Pecan-Crunch Coating Recipe

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This recipe for Salmon Bake with Pecan-Crunch Coating, by , is from Cooking with Faith , 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!

Contributor:  
Contributor:  
Debby LeRoy

Category:
Category:

Ingredients:  
Ingredients:  
4 4-6 oz salmon filets
1/8 teaspoon salt
1/8 teaspoon pepper
2 Tablespoons Dijon mustard
2 Tablespoons butter or margarine, melted
1-1/2 Tablespoons honey
1/4 cup soft breadcrumbs
1/4 cup pecans, finely chopped
2 teaspoons fresh parsley
Fresh parsley sprigs and lemon slices for garnish

Directions:
Directions:
Sprinkle salmon with salt and pepper. Place filets, skin side down in a lightly greased
9 x 13 x 2 pan. Combine Dijon mustard, butter and honey. Brush on filets. Combine the breadcrumbs, pecans and parsley and spoon mixture evenly on top of each filet.

Bake at 450 for 10 minutes or until fish flakes easily when tested with a fork. Garnish with parsley and lemon slices.

Number Of Servings:
Number Of Servings:
4 servings
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
"The pecan-crunch coating also works well on firm fish such as grouper and amberjack."

 

 

 

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