I've been trying to add more fish in to our diet. I'm actually not a big fish eater but I love salmon. I have several salmon recipes to post and will be trying out some others for trout, snapper, and orange roughy in the future. I'm also going to try going meatless once a week. We'll see how that goes...we really like our meat around here!
This recipe offers a very generous portion size and is very filling. I changed the measurements of the ingredients to get the points value down and it still came out really good and full of flavor. This one is a keeper for sure.
I served it with a broccoli/cauliflower mix and rice.
Baked Honey Dijon Pecan SalmonAdapted from Sweet Beginnings
4 - 4 oz Salmon Fillet(s)
1/8 Cup Margarine, melted
1 1/2 Tbsp Dijon Mustard
3/4 Tbsp Honey
1/4 Cup Panko Breadcrumbs
1/4 Cup Chopped Pecans
- Preheat oven to 400 degrees.
- In a small bowl, mix together margarine, mustard, and honey.
- In a separate bowl, mix breadcrumbs and pecans together.
- Place the salmon in a baking dish.
- Brush each fillet with the honey mustard mixture and then sprinkle the tops with the nut mixture.
- Bake for 12-15 minutes.
Yields: 4 servings