Ingredients
2 tbsp. Dijon style mustard
2 tbsp. butter, melted 1 tbsp. honey 1/4 cup fresh bread crumbs 1/4 cup finely chopped pecans (or walnuts) 2 tsp. chopped parsley 4—6 ounce salmon fillets or steaks (thawed if frozen)
2 tbsp. butter, melted
1 tbsp. honey
1/4 cup fresh bread crumbs
1/4 cup finely chopped pecans (or walnuts)
2 tsp. chopped parsley
4—6 ounce salmon fillets or steaks (thawed if frozen)
Preparation: heat oven to 400’. Blend mustard, butter and honey in a small bowl; set aside. Mix bread crumbs, nuts and parsley in another small bowl; set aside. Season salmon with salt and pepper. Place on a nonstick or spray-coated baking sheet or broiler pan. Brush salmon with mustard-honey mixture. Pat breadcrumbs mixture onto top surface of salmon. Bake uncovered for 10 minutes per inch of thickness or until salmon flakes easily when tested with a fork.
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