Monday, June 28, 2010

Baked Dijon Salmon

Yet another delicious way to prepare salmon! I receive daily recipe emails from All Recipes. I usually delete them, but this one caught my eye. We tried it tonight, and it was a hit all around. My boys loved the breading on top. I doubled the sauce so I would have enough to completely cover the salmon fillets and have extra if needed. If you don't want to make extra sauce, just decrease the butter to 1/4 cup, mustard to 3 TBSP and honey to 1 1/2 TBSP. You should also line a baking sheet with tin foil for easy clean up.

Baked Dijon Salmon
adapted from All Recipes

2/3 cup butter, melted
6 tablespoons Dijon mustard
3 tablespoons honey
1 TBSP White Wine, optional
1/4 cup dry bread crumbs
1/4 cup finely chopped pecans
1 tsp dried parsley flakes
4 (4 ounce) fillets salmon
Fresh ground pepper to taste
1 lemon

Preheat oven to 400 degrees F. In a small bowl, stir together butter, mustard, and honey. Set aside. In another bowl, mix together bread crumbs, pecans, and parsley. Spoon honey mustard mixture over each salmon fillet covering them completely, and sprinkle the tops of the fillets with the bread crumb mixture. Season tops with fresh ground pepper. Bake salmon 12 to 15 minutes in the preheated oven, or until it flakes easily with a fork. Before serving, squeeze the lemon juice over top of the salmon fillets.

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