Pecan-Crusted Salmon Fillets with Honey Mustard SaucePrep: 20 min Cook: 18 min Servings: 4by Salad Foodie393 recipes>
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!)
- 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
- (See notation on cooking spinach separately in summary above* - otherwise, proceed with these directions:)
- Preheat oven to 450 degrees F.
- 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.
- Brush remaining honey/mustard mixture over salmon.
- 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.)
- Meanwhile stir mayonnaise and lemon juice into the reserved 2 tablespoons honey/mustard mixture and refrigerate until serving time.
- Serve salmon drizzled with reserved sauce, along with spinach and (optional) rice or couscous.
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