Taste of the Past

I was looking for a different kind of recipe for the October Issue. I found this recipe in the Taste of Carriage House. This recipe book has a ton of great recipes. I thought this recipe would be a good one for fall. I hope you enjoy it!

Pecan Crunch Salmon

Ingredients
4 salmon fillets (1-1½ inch thick)

1½ tablespoons honey or syrup

½ teaspoons salt

¼ cup soft breadcrumbs

½ teaspoons pepper

¼ cup chopped pecans

2 tablespoons Dijon Mustard

1 tablespoon chopped parsley

2 tablespoons butter or margarine (melted)

Directions

Sprinkle salmon with salt and pepper.

Put skin side down in lightly greased 9-inch square pan or 11x 7-inch pan.

Combine mustard, butter, and honey or syrup; brush over salmon.

Combine breadcrumbs, pecans, and parsley.

Spoon evenly over salmon.

Bake uncovered at 450 degrees for 12 to 15 minutes, or until fish flakes easily with fork.

*Makes 4 servings