I have been in such a “fishy” mood lately. I found wild salmon on sale at the grocery store the other day and just had to buy it. I think the fact that it is Lent right now has really gotten me in the fish mood. At The Cottage Home Lent = no meat on Fridays, so I really started putting my mind to work coming up with some tasty “no meat” dinners.
I really wanted to try something new with the salmon I had bought at the store. My husband and I have a grilled salmon recipe we LOVE, but that is more of a summertime dish, so I decided to come up with a new recipe and here it is:
Honey-Dijon Pecan Crusted Salmon
Ingredients:
4 medium-sized fresh salmon fillets
1/4 cup honey
1/3 cup Dijon mustard
2 tablespoons water
1 cup pecan pieces
2 tablespoons butter, melted
1/3 cup parmesan cheese
Salt and Pepper, to taste
Directions:
Preheat oven to 400 degrees.
Mix honey, dijon, and water together in a small bowl. Add more water if necessary – you want it to look like a honey-mustard dipping sauce that you might get in a restaurant.
Mix pecans, butter, and parmesan together in a seperate bowl.
Lay salmon fillets on a cookie sheet. Brush salmon fillets with honey-dijon mixture and sprinkle with a little salt and pepper.
Top each salmon fillet with pecan mixture. Divide the mixture evenly among the four fillets.
Place salmon in a preheated oven for 15 minutes. Salmon is perfectly cooked when it flakes easily with a fork.
Serve salmon with rice or potatoes, green salad and/or a steamed green vegetable – YUM!
Cottage Mama’s Note: The topping for the salmon would be delicious on many varieties of fish including tilapia or halibut.
Lindsay Wilkes is the owner and designer behind The Cottage Mama. She creates timeless, vintage inspired sewing patterns for children’s clothes. She is also a fabric designer for Riley Black Designers / Penny Rose Fabrics, author of the book ‘Sew Classic Clothes for Girls’ and can be seen teaching nationwide and online in her video series ‘Lessons with Lindsay’ sponsored by Baby Lock Sewing and Embroidery machines.
YES- you kept your promise and posted this YUMMY recipe- I am now waiting with baited breath for Salmon to go on sale…
Oh wow, this looks yummy. I love salmon, but it’s not in season and i won’t buy it at a higher price. writing down your recipe to use during the summer months. Thanks for sharing.
I’m really enjoying your recipes! Keep ’em coming! Would love more information on once a month cooking. How in the world did you plan that?
In a word: Yum!