BAKED SALMON WITH NUT COATING (Derived from a recipe in Bon Appetite magazine)
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Preheat over to 400' F. 2 Tbsp Dijon mustard 2 Tbsp melted butter 1 Tbsp honey Combine ingredients in a small bowl and mix thoroughly 1/4 cup fresh bread crumbs 1/4 chopped pecans or other nut 2 tsp chopped fresh parsley Combine ingredients in another small bowl and mix thoroughly. 2 salmon steaks or fillets, about 6 oz. each Salt and pepper Place salmon on a non-stick baking sheet or on a sheet of tin foil sprayed with cooking spray. Spread an even amount of the mustard mixture over the fish and sprinkle with salt and pepper. Pat an even amount of the crumb mixture on each piece. Bake for 10 minutes per inch of thickness, or until salmon flakes easily with a fork. Steaks work best because they are of even thickness, but pictured above are pre-cut 6-oz fillet pieces available at our local supermarket. To avoid overcooking the thinner parts, slice off the top of the thickest part so the thickness is even, cook separately and use to flake on salad.