This easy and delicious recipe became the only way our family eats salmon. You can prepare the topping in advance and refrigerate or even freeze it. If you are like me and you always have salmon fillets in your freezer, this makes for a quick and tasty dish.
Ingredients:
5 tbs mustard (any kind you like)
3 tablespoons unsalted butter, melted
2 teaspoons honey
1 1/4 cup finely chopped pecans or walnuts
3 teaspoons chopped parsley (cilantro works too)
6 (4 ounce) fillets salmon (or you can use a big fillet without cutting into individual servings)
salt and pepper to taste
Directions:
Preheat the oven to 400F degrees (200C degrees). In a small bowl, mix together the mustard, butter, and honey. In another bowl, mix together the pecans (or walnuts), and parsley (or cilantro).
Use a paper towel to dry the salmon fillet(s) then season with salt and pepper. Place the fillet(s) on a lightly greased baking sheet, brush with mustard-honey mixture, and cover with the nut mixture.
Bake the salmon for 10 minutes per inch of thickness, measured at the thickest part, or until salmon flakes when tested with a fork. Serve with your favorite blend of sautéed vegetables.
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