Add one more to the list.
If you search Google for “Alaska salmon bake with pecan crunch coating” (with the quotes), you end up with over 34,000 hits. Besides the recipe sites and food blogs that you would expect, there are some other interesting ones. A RV cooking site…..weight loss sites….photo sites, all within the realm of the expected. Standard print media…check.
The most unusual one that caught my eye was an auto dealership in Denton, Texas. They have a regular newsletter and in it they include recipes like this one. Who would have thought?
The coating was a perfect match for the salmon. It added some crunch and texture to the smooth, flaky fish.
Only three of us for dinner that night.
Making the liquid topping.
And the not so liquid topping.
The three stages: uncoated, brushed and topped.
Alaska Salmon Bake with Pecan Crunch Coating
Prep Time: 20 Min | Cook Time: 10 Min | Makes: 6 servings
- 3 tablespoons Dijon mustard
- 3 tablespoons butter, melted
- 5 teaspoons honey
- 1/2 cup fresh bread crumbs
- 1/2 cup finely chopped pecans
- 3 teaspoons chopped fresh parsley
- 6 (4 ounce) fillets salmon
- salt and pepper to taste
- 6 lemon wedges
Preheat the oven to 400 degrees F (200 degrees C). In a small bowl, mix together the mustard, butter, and honey. In another bowl, mix together the bread crumbs, pecans, and parsley. Season each salmon fillet with salt and pepper. Place on a lightly greased baking sheet. Brush with mustard-honey mixture. Cover the top of each fillet with bread crumb mixture. Bake for 10 minutes per inch of thickness, measured at thickest part, or until salmon just flakes when tested with a fork. Serve garnished with lemon wedges.
Amount Per Serving Calories: 368 | Total Fat: 22.4g | Cholesterol: 91mg Powered by ESHA Nutrient Database