Jane’s Crunchy Pecan Salmon, Salsa Verde and a Kale Salad
- 1 large fillet of salmon
- 2 tbsp butter, softened
- 2 1/2 tbsp Dijon mustard
- 3-4 tbsp honey (sweetened to taste)
- 1/4 cup pecans, finely chopped
- 1/4 cup bread crumbs
- small handful cilantro, chopped
- Preheat oven to 350°
- Rinse and pat salmon fillet dry and lay in a foil lined baking pan.
- In a small bowl, whisk together the butter, Dijon mustard and honey. Spread over the fillet.
- In another small bowl, stir together the pecans, bread crumbs and cilantro. Sprinkle and pat into the Dijon topped fillets.
- Bake for 20-25 minutes or until the center of the salmon is cooked through and flaky but still moist.
Recipe by Just a Smidgen at https://justasmidgen.com/2013/03/14/janes-crunchy-pecan-salmon-salsa-verde-and-a-kale-salad/
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