The Mister and I would not be what you’d call big fish eaters. Sure we’d eat it if someone served it to us and occasionally I’d order fish and chips, but that was pretty much it.
We were both raised protestants and therefore we weren’t participants in the Catholic tradition of meatless Fridays. When we moved to New Jersey, we discovered just how deep the tradition of Fish Fridays was because of all of the organizations offering fish fries every Friday evening (and the very full parking lots for those fish fries). But, aside from canned tuna, we still weren’t big fish eaters.
That is, we weren’t fish eaters until about a month ago when I decided that it was about time we stopped being such scaredy-cats and start our own Fish Friday tradition.
Fortunately for me, there are plenty of people who have been willing to help me. The Mister has teased me that the fish manager at Ralph’s acts like he wants to ask me out on a date. I figure it doesn’t hurt to flirt a little bit so that the manager is willing to go the extra mile to help me learn how to cook various fish. And, one of The Mister’s buddies is Hawaiian and has been encouraging him to give “this fish eating thing” a try. So far, it has been paying off. We haven’t keeled over, yet. And I’m enjoying the learning process.
The fish manager (I called him the fish monger when I was telling a bunch of women about him and they laughed at me and said no one uses that term anymore…is that true?) encouraged me to get some Alaskan salmon because he said it was the tail-end of the season. He wrapped up my two fillets and I brought them home wondering what I was going to do with them. I was doing my meal planning in my MasterCook Deluxe software and decided to do a search of recipes and came upon Salmon Bake with Crunchy Pecan Coating. I had all of the ingredients so I gave it a try. Easy and delicious. That’s just the way I like it!
Salmon Bake with Pecan Crunch Coating2 Tablespoons Dijon Mustard 2 Tablespoons Melted Butter 4 Teaspoons Honey 1/4 Cup Fresh Bread Crumbs 1/4 Cup Finely Chopped Pecans or Walnuts 2 Teaspoons Chopped Parsley 4 4-ounce Alaska Salmon Fillets (4 to 6 Ounces Each), thawed if necessary Salt and Black Pepper
Lemon Wedges1. Mix together mustard, butter and honey in a small bowl; set aside. 2. Mix together bread crumbs, pecans and parsley in a small bowl; set aside. 3. Season each salmon fillet with salt and pepper. Place on a lightly greased baking sheet or broiling pan. Brush each fillet with mustard-honey mixture. Pat top of each fillet with bread crumb mixture. Bake at 450 F for 10 minutes per inch of thickness, measured at thickest part, or until salmon just flakes when tested with a fork.
Baking Time: 10 minutes