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Prep Time: 25 Minutes Cook Time: 16 Minutes |
Ready In: 41 Minutes Servings: 4 |
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Something besides a herb-crumb topping for your salmon! Ingredients:
24 ounces salmon fillets |
2 teaspoons orange zest |
1/4 cup orange juice |
2 tablespoons olive oil |
2 teaspoons fresh tarragon, coarsely chopped |
1 tablespoon dijon-style mustard |
1 tablespoon margarine or 1 tablespoon butter, melted |
1 teaspoon honey |
1/4 cup fine dry breadcrumb |
1/4 cup pecans, finely chopped |
2 teaspoons fresh parsley, coarsely chopped |
1 lemon |
2 teaspoons fresh tarragon, coarsely chopped |
Directions:
1. Rinse fish; pat dry with paper towels. Place fish in a plastic bag set in a deep bowl; set aside.
2. Combine orange peel, orange juice, olive oil, and the 2 teaspoons tarragon; pour over fish, turning to coat.
3. Seal bag; let stand at room temperature for 20 minutes.
4. Meanwhile, preheat oven to 425 degees F.
5. In a small dish combine mustard, melted margarine or butter, and honey; set aside.
6. In another dish combine bread crumbs, pecans, parsley, and the remaining 2 teaspoons tarragon.
7. Remove salmon from marinade; discard marinade.
8. Place fish, skin side down, on greased shallow baking pan.
9. Brush with mustard mixture; sprinkle with crumb mixture, pressing crumbs gently to coat.
10. Bake, uncovered, for 12 to 16 minutes or until fish just flakes easily with a fork.
11. If desired, sprinkle with additional tarragon and parsley. Garnish with lemon slices.
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