When the late Mr. O-P and I were living in Connecticut while we were working
at Yale, we had the opportunity to try a lot of different ethnic restaurants,
one of which was an African restaurant, Eritrean food specifically. I have to
say it didn’t wow me. The bread was like a thick placemat in both appearance
and taste. I had ordered pistachio-crusted salmon that was so insipid that it
didn’t even taste like salmon. The idea of nut-crusted salmon, however,
appealed to me. The other day when I was chopping pecans, I decided to chop a
few more to use on top of salmon for dinner. It was a wonderfully flavorful
dish.
Pecan Crusted Salmon¼ c. butter, melted
3 T. Dijon mustard
1½ T. honey
¼ c. panko
1/3 c. finely chopped pecans
1 T. chopped fresh parsley
4 (4-oz.) fillets salmon
Salt, to taste
Freshly ground black pepper, to taste
Preheat the oven to 400°F.
Pat salmon dry, place on baking sheet that has been lined with a piece of parchment or foil.
Stir together butter, mustard, and honey in a small bowl;
set aside. Mix together panko, pecans, and parsley in another bowl.
Brush each salmon fillet lightly with the honey mustard mixture.Generously coat the tops of fillets with panko/pecan mixture.
Bake salmon in the preheated oven until it
flakes easily with a fork, 12 to 15 minutes. Season with salt and pepper, and
garnish with a wedge of lemon.
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