Ingredients
- 2 ½ tablespoon Dijon mustard
- 3 tablespoon butter, melted
- 5 teaspoon honey
- ½ cup panko crumbs
- ½ cup finely chopped pecans
- 3 teaspoon chopped fresh parsley
- 6 ( 4oz) filets of salmon (skin on one side)
- Salt/pepper to taste
- 2/3 cup Apricot Preserves
- 1 tablespoon Dijon mustard
- 4 teaspoons half-and-half
Instructions
- Preheat oven to 400.
- Mix together the mustard, butter and honey – refrigerate for 5- 10 minutes (you want it on the thicker side).
- In another bowl mix together panko, pecans and parsley.
- Line a pan with foil and spray with Pam
- Place skin side down
- Season with salt/pepper
- Brush on mustard mixture to coat (do not over coat) – just cover with a thin coating
- Coat each fillet with pecan panko mixture
- Bake for 10 minutes per inch of thickness, or until the salmon flakes when tested with a fork.
- In a sauce pan, whisk apricot preserves, Dijon mustard and half-and-half together over medium-high heat.
- Cook until sauce is creamy and thickens slightly.
- Serve sauce over fish.
