Food, Main Dishes, Quick & Easy Main Dishes, Seafood

Easy Baked Pecan Crunch Salmon

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Since this is my first official recipe post in over 2 months, I feel like it needs to be good, like really good. (Not that I usually post mediocre recipes; they’re all ones we love.)

Also, since I’m pregnant, tired all the time, and have to deal with a screaming toddler if she sees me step into the kitchen to cook, every recipe I make has got to be simple and fast.

Pecan Crunch Salmon 4

Luckily for me, this salmon fits the bill.  It is absolutely delicious and so quick and easy to make.

I’ve never been much of a fan of plain ol’ salmon with some salt, pepper, and lemon juice.  While it might be your cup of tea, it’s just a little plain for me.  I like something with a bit more flavor.

That’s where this salmon comes to the rescue.  It’s bursting with flavor and nearly as easy to make as just sprinkling salt and pepper.  I’m not usually a big fan of mustard, but the brown mustard gives the fish a delicious flavor and the honey lends a touch of sweetness for a great combination. The pecans add a terrific texture and slightly nutty taste to round out this flavor explosion.

Pecan-Crunch-Salmon-21
Easy Baked Pecan Crunch Salmon
Author: Adapted from: Food.com
Prep time:
Cook time:
Total time:
Serves: 2 servings
Ingredients
  • 2 salmon filets
  • salt and pepper to taste
  • 1 Tablespoon butter, melted
  • 1 Tablespoon spicy brown mustard
  • 1/2 Tablespoon honey
  • 2 Tablespoons panko breadcrumbs
  • 2 1/2 Tablespoons pecans, chopped finely
  • 1 teaspoon fresh parsley, chopped
Instructions
  1. Place salmon filets on a greased or silpat-lined baking sheet. Sprinkle with salt and pepper.
  2. In a small bowl, combine butter, mustard, and honey, Spread evenly over both filets.
  3. In a separate bowl, combine breadcrumbs, finely chopped pecans, and fresh parsley. Sprinkle evenly over both filets, lightly pressing mixture in.
  4. Bake in a 450° preheated oven for about 10 minutes, or until fish flakes easily with a fork.
Notes
-I only made it for 2 people, hence the 2 servings. However, it can be easily doubled or tripled for 4 or 6 people.

 

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