Pecan Crusted Salmon

Pecan Crusted Salmon

If you love salmon like I do, this is a fun way to prepare it. The crunch from the nuts adds a nice contrast to the texture of the fish. The flavors work well together, too.

You don’t have to use pecans. I prefer them, but finely chopped walnuts, hazelnuts, almonds or even pumpkin seeds might be fun.

A combination of Dijon mustard, butter and honey helps the nuts to stick to the fish. There are a few bread crumbs in there as well.

This dish is simple enough to prepare any night of the week, but special enough to make for company.

I used salmon fillets. You could use a whole side of salmon. You just have to increase the baking time to about 20-25 minutes and reduce the oven to 425 degrees. Depending on the size of the piece of salmon, it might take a few more minutes.



 Salmon Bake with Pecan Crunch Coating

 2 T. Dijon Mustard

2 T. melted butter

4 t. honey

1/4 c. fresh bread crumbs

1/4 c. finely chopped pecans or walnuts

2 t. chopped parsley

4 salmon fillets

Salt and pepper

Lemon wedges

Mix together mustard, butter and honey and set aside. Mix together bread crumbs, nuts and parsley and set aside. Season each fillet with salt and pepper. Place on lightly greased baking or broiling pan. Brush each fillet with mustard mixture. Divide crumb mixture among fillets, patting to hold. Bake in 450 degree oven for 10 minutes per inch thickness of fillets. Serve with lemon wedges. Serves 4.

Pear Salad with Feta and Bacon

Pear Salad with Feta and Bacon

Pear Salad with Feta and Bacon

I made this salad for a cooking class the other day. It was, as always, well received. The sweetness of the pears with the salty cheese and smoky bacon work so well together. The addition of toasted nuts adds just that extra something that works in this dish. I used walnuts this time, but love this salad with pecans, too. Serve over greens for a great and easy meal.




Pear Salad with Feta and Bacon

8- 10 cups mixed salad greens, washed, dried and torn into bite-sized pieces
3 ripe pears, cored and sliced thin
¾ c. crumbled feta cheese
8 slices bacon, cooked and crumbled
½ c. toasted pecans, but other nuts can be used
5 T. cider vinegar
½ c. oil
Fresh chopped parsley
Salt and pepper to taste
In large bowl place greens. Add pears, feta bacon and pecans. Combine remaining ingredients in a jar with a tight-fitting lid and shake well. Toss over greens and divide into serving dishes. Serves 6-8.

New Release: