Go Big Red Recipe For March 30--EDITED-Use Cajun Seasoning

[Roxy]

Alaska Salmon Bake with Pecan Crunch Coating:

 

Ingredients:

 

3 T. honey-dijon mustard or spicy brown mustard

3 T. butter, melted

5 tsp.s honey

1/2 cup Panko bread crumbs

1/2 cup finely chopped pecans

3 tsp.s fresly chopped parsley

6-(4 oz) salmon fillets

Cajun Spice & Blackening Rub-Albertson's carries it

6 lemon wedges

 

Directions:

 

1. Preheat the oven to 400 F. In a small bowl, mix together the mustard, butter, and honey. In another bowl, mix together the bread crumbs, pecans and parsley.

 

2. Let the butter mixture rest for 15 minutes to allow to thicken so it coats the salmon nicely.

 

3. Season each salmon fillet with Cajun Spice & Blackening Rub. Place on a lightly greased baking sheet. Brush with mustard-honey mixture. Cover the top of each fillet with bread mixture and press in so it won't fall off when serving.

 

4. Bake for 20 minutes for 6 normal sized fillets or until fish flakes easily with a fork.

 

**While fish is baking..heat olive oil or butter in a skillet and saute mushrooms, onions and garlic together till tender. Serve this on top of the salmon. Garnish with lemon wedges. I squeeze the lemon juice on the fish.

 

****I will post the chef recipe tomorrow..want to make it first.