by Kate Heyhoe
In this recipe, salmon bakes with a classic coating of honey and mustard, nested under a crispy breadcrumb and nut topping. If you like your foods zesty, add a dash of cayenne to the breadcrumb mix. You can use various types of nuts in the topping—hazelnuts, pecans or walnuts work well—or mix together a blend of nuts for an even more unusual flavor.
2 tablespoons Dijon mustard
2 tablespoons olive oil
4 teaspoons honey
1/4 cup fresh breadcrumbs
1/4 cup finely chopped hazelnuts, pecans or walnuts
2 teaspoons chopped parsley
4 salmon fillets (4 to 6 ounces each)
Salt and pepper
Heat oven to 450 degrees F. Mix together mustard, oil, and honey; set aside. Mix together breadcrumbs, nuts and parsley; set a side. Season salmon with salt and pepper. Place on a lightly greased baking sheet. Brush each fillet with honey-mustard mixture. Top each fillet with breadcrumb mixture. Bake for 10 minutes per inch of thickness, or until fish just flakes when tested with a fork. Serve with lemon wedges.
Kate's Global Kitchen for April, 2001:
04/07/01 Wild Sex, Death, and Guilt-free Dining
04/14/01 Cures for the Spring Ham-Over
04/21/01 Dining with Joe...Cooking with Coffee
04/28/00 Little Korean Dishes
Copyright © 2001, Kate Heyhoe. All rights reserved.
This page created February 2001
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