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Receta Pecan-Crusted Salmon Fillets with Honey Mustard Sauce
by Salad Foodie

Pecan-Crusted Salmon Fillets with Honey Mustard Sauce

Salmon can be dressed up for company or simply broiled or grilled plainly and be equally divine. This treatment features a crunchy crust of pecans atop the fillet, which is baked on a bed of spinach. *Next time I will steam the spinach separately to have more control of its doneness as on my first go-round it was overbaked (but the fillets and sauce were delish!)

Calificación: 4.5/5
Avg. 4.5/5 2 votos
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 4

Ingredientes

  • 12 ounces fresh baby spinach* (see notation in summary above)
  • 1 to 1.5 pound salmon fillet (or equivalent amount in individual salmon fillets)
  • 1 teaspoon olive oil
  • 3 tablespoons honey
  • 3 tablespoons Dijon mustard
  • 1/4 cup fine-chopped pecans
  • 2 tablespoons corn flake crumbs
  • 1/4 cup mayonnaise
  • 1 teaspoon lemon juice
  • Cooked rice or couscous, optional

Direcciones

  1. (See notation on cooking spinach separately in summary above* - otherwise, proceed with these directions:)
  2. Preheat oven to 450 degrees F.
  3. Place spinach in 9" x 13" baking dish coated with cooking spray; top with salmon. Drizzle oil over the spinach not covered by fillet. Combine honey and mustard; remove 2 tablespoons of this mixture and set aside in small bowl.
  4. Brush remaining honey/mustard mixture over salmon.
  5. Stir together pecans and corn flake crumbs and press onto the top of salmon fillets. Bake uncovered for 17-21 minutes or until fish flakes with fork (cooking time will depend on thickness of fillet, so check at earliest timing to avoid overcooking.)
  6. Meanwhile stir mayonnaise and lemon juice into the reserved 2 tablespoons honey/mustard mixture and refrigerate until serving time.
  7. Serve salmon drizzled with reserved sauce, along with spinach and (optional) rice or couscous.