Alaska Salmon Bake with Pecan Crunch Crust 2 Tbs. Dijon mustard
2 Tbs. unsalted butter, melted
1 Tbs. plus 1 tsp. honey
1/4 cup breadcrumbs
1/4 cup pecans or walnuts, finely chopped 2 tsp. parsley, chopped
4 salmon fillets, thawed if frozen, 6 ounces each 1 lemon, cut into
wedges
Preheat oven to 450F. Mix first 3 ingredients in a bowl and set
aside. Mix breadcrumbs, pecans and parsley in another bowl. Season
salmon with salt and pepper to taste and place on a lightly greased
baking sheet or broiling pan. Brush each fillet with mustard-honey
mixture and top with a spoonful of breadcrumb mixture. Bake 10 mins per
inch of thickness or until salmon flakes when tested with a fork. Serve
with lemon wedges. Per serving: cal 521, fat 21.5g, 38% cals from fat,
chol 181mg, protein 65.4g, carbs 14.9g, fiber 1.6g, sugar 7.0g, sod
371mg, diet points 12.4