On occasion, I find the need to “re-set” my recipe searches and get back to the basics. I am so accustomed to searching for unique dishes that have lots of ingredients, that I often forget the “meat + starch + vegetable” option. Choose a meat and a marinade, set it atop a bed of rice or noodles, and cook a quick veggie on the side. This doesn’t need to be complicated, and it certainly isn’t expensive.
I was feeling burned-out on chicken last week and salmon sounded good. While I would normally opt for the $5 bag of frozen salmon at Wal-Mart, I decided to get a little more fancy….and bought four fresh Alaskan Salmon filets at Dillion’s for about $13. I removed the skin and marinated in the honey mustard for several hours. We LOVED the flavor of the salmon and its crunchy coating, and the dish paired perfectly with wild rice and steamed veggies. Home cooking doesn’t get much more delicious!
Honey Mustard and Pecan-Crusted Alaskan Salmon – adapted from Alaska Salmon Bake with Pecan Coating from Allrecipes.com
4 fresh Alaskan Salmon filets, skin removed
4 TBS honey mustard sauce
1/2 C bread crumbs
1/2 C chopped pecans
1 TBS dried parsley
salt, pepper, olive oil
fresh lemon wedges
Rub both sides of salmon filets with a tiny bit of olive oil, and season with salt and pepper. Coat both sides with honey mustard and marinate several hours in the fridge. Preheat oven to 400 degrees. Mix bread crumbs and pecans and dried parsley. Coat both sides of salmon filet with pecan mixture, placing most of the coating on the top (not bottom) of the filet. It’s okay to be messy! Bake 10-15 minutes per inch of thickness. Salmon will flake easily when done. Serve with fresh lemon.