Tarragon-Pecan Salmon

Nut-crusted salmon is a popular restaurant dish but you can easily make it at home with this recipe.

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  • Makes: 4 servings
  • Marinate: 20 mins
  • Bake: 12 mins to 16 mins 425°F
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Tarragon-Pecan Salmon
Ingredients
4
6 ounces salmon fillets
1/4
cup orange juice
2
tablespoons olive oil
2
teaspoons snipped fresh tarragon
1
tablespoon Dijon-style mustard
1
tablespoon margarine or butter, melted
1
teaspoon honey
1/4
cup fine dry bread crumbs
1/4
cup finely chopped pecans
2
teaspoons snipped fresh parsley
2
teaspoons snipped fresh tarragon
 
Snipped fresh tarragon (optional)
 
Snipped fresh parsley (optional)
 
Lemon slices (optional)
Directions
  1. Rinse fish; pat dry with paper towels. Place fish in a plastic bag set in a deep bowl; set aside. Combine orange peel, orange juice, olive oil, and the 2 teaspoons tarragon; pour over fish, turning to coat. Seal bag; let stand at room temperature for 20 minutes.
  2. Meanwhile, preheat oven to 425 degee F. In a small dish combine mustard, melted margarine or butter, and honey; set aside. In another dish combine bread crumbs, pecans, parsley, and the remaining 2 teaspoons tarragon. Remove salmon from marinade; discard marinade.
  3. Place fish, skin side down, on greased shallow baking pan. Brush with mustard mixture; sprinkle with crumb mixture, pressing crumbs gently to coat. Bake, uncovered, for 12 to 16 minutes or until fish just flakes easily with a fork. If desired, sprinkle with additional tarragon and parsley. Garnish with lemon slices. Makes 4 servings.
Nutrition Facts (Tarragon-Pecan Salmon)
    Per serving:
  • 327 kcal cal.,
  • 20 g fat
  • (4 g sat. fat,
  • 38 mg chol.,
  • 272 mg sodium,
  • 9 g carb.,
  • 1 g fiber,
  • 26 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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