Preheat oven to 400 degrees. Grease cookie sheet with olive oil.
Serve with side salad. Mine was Italian blend greens with dried cherries, onion straws, kalamata olives, feta and a blush wine vinaigrette.
Place three salmon filets on cookie sheet. In small bowl, mix equal parts (I used about two teaspoons):
- extra virgin olive oil
- local raw honey
- lemon juice
- Dijon mustard
Brush filets liberally with half the sauce.
In a second bowl, mix:
- about 1 cup finely ground pecans
- garlic pepper
- about 1 tablespoon parsley
- about 1 teaspoon paprika
Coat the top of the filets and drizzle remaining sauce on top. Bake about 20 minutes.
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