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This is our favorite salmon recipe. Even a guest that didn't like salmon had second helpings! It is very different than your normal salmon recipe.
Serves 4
½ cup butter, melted
6 Tbsp prepared Dijon-style mustard
3 Tbsp honey
½ cup Trisket crackers (or other wheat cracker)
½ cup pecans
4 tsp fresh parsley or 1 ½ tsp dried parsley
4 (4 oz) salmon filets
1 lemon, for garnish
Preheat oven to 400 degrees F. In a small bowl, mix together butter, mustard and honey. In food processor, finely chop crackers, pecans and parsley (all at the same time). Make a foil boat and place salmon in boat, bringing up foil so when you pour sauce over filets, it won't run all off. Lightly salt and pepper fish then pour sauce over top. May hold at this point. It is good to marinate for a while if you have time. Just before baking, sprinkle crumb mixture on top and bake until it flakes easily with a fork, approximately 10-15 minutes. Transfer to serving dish or plates and garnish with lemon slices.
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