I am what many would call a "Foodie" - amateurs who simply love food and/or drink for consumption, study, preparation and news.
Now the statement above should make it clear that I do not have any formal training when it comes to food preparation. I have, however, been told that I am a pretty good cook and I hope you enjoy reading this column as much as I enjoy writing it.
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This recipe has apparently made the rounds. Apparently it came from Betty Reul, who got it from Ann Hasselkus, who gave it to Betsy Sander, who eventually gave it to me who is now sharing it with you. Enjoy.
Salmon bake with pecan-crunch coating
2 tablespoons Dijon mustard
2 tablespoons butter, melted
1½ teaspoon honey
¼ cup soft bread crumbs
¼ cup finely chopped pecans
2 teaspoons chopped fresh parsley
4 4-to-6 ounce salmon fillets
1/8 teaspoon salt
1/8 teaspoon pepper
Fresh parsley springs and lemon slices for garnish
Heat the oven to 450 degrees F.
In a small bowl combine the mustard, butter and honey and set aside. In another bowl, combine the bread crumbs, pecans and chopped parsley and set aside. Sprinkle the salmon with salt and pepper and place the fillets, skin side down, in a lightly greased 13-by-9-inch pan. Brush the mustard mixture on the fillets then spoon the bread crumb mixture evenly over the top of each fillet.
Bake the salmon for 10 minutes or until the fish is flakey. Let the salmon rest a few minutes before garnishing with fresh parsley and lemon, if desired, and serve.
Betsy used spicy mustard instead of Dijon and dried parsley instead of fresh when she didn’t have fresh on hand. She also added a few minutes to the cooking time “to make sure it was cooked,” but added that the topping can burn quickly so be careful.