| Share Recipe
Log-in to easily store, print and share recipes
Not yet a member of andronicos.com?
Sign up here
More Like
- Courses:
-
Entrees
- Main Ingredients:
-
Fish
- Cooking Method:
-
Bake
| Baked Pecan-Topped Salmon |
Prep Time: 00:15 - 00:30 Cook Time: 00:10 - 00:20 Wait Time: 00:00
Serves 4
|
|
| • |
2 Tbl Dijon Mustard |
| • |
4 tsp Honey |
| • |
2 Tbl Butter, Melted |
| • |
¼ cup Pecans, Finely Chopped |
| • |
¼ cup Bread Crumbs, Fresh |
| • |
2 Tbl Parsley, Chopped |
| • |
4 Andronico’s Wild Coho Salmon Fillets, 4-6 Oz. Each, Thawed |
| • |
Salt |
| • |
Black Pepper, Freshly Ground |
| • |
Lemon Wedges |
|
| 1 |
Preheat oven to 400˚ F. In a small bowl, combine mustard, honey and butter; set aside. In another small bowl, combine pecans, breadcrumbs and parsley; set aside. |
| 2 |
Salt and pepper each salmon fillet then place on a lightly greased baking sheet. Brush each fillet with mustard-honey-butter mixture. Sprinkle the breadcrumb mixture on top of each fillet then pat into fillet. |
| 3 |
Bake 10 minutes per inch of thickness, or until the salmon just flakes when tested with a fork. Serve with lemon wedges. |
|
 |
|
Disclaimer:
In no event shall Andronico's, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.
