Salmon Pecan Crusted Dinner

courtesy of Lori Bement

We had a impromptu dinner both contributing food items to complete a wonderful meal. She whipped up this amazing rub for our Salmon. When cooked, the rub turns into a crust on top of the Salmon fillet. This was a fun change from my families usual terriyaki glazed Salmon. I loved the crunch from the nuts combined with the honey mustard (Which I strongly dislike). But, for some reason baked ontop of the Salmon tasted scrumptious. I assume the honey toned down the mustard. And the parsley was essential. Infact, I wouldn't skip any ingredient. But, I did opt to not use the lime/lemon because it tasted so great it did not need it!

1/4 cup butter, melted
3 Tbsp Dijon mustard
1.5 tsp Honey
1/4 cup dry breadcrumbs
1/4 cup walnuts or pecans, finely chopped
4 tsp fresh parsley, chopped
4 (4 oz) Salmon fillets
fresh ground pepper
kosher salt
1 quartered lime or lemon (optional)

Preheat oven to 400. Line shallow roasting pan with non-stick aluminum foil. In small bowl blend butter, mustard, honey, set aside. In another bowl mix together bread crumbs, nuts & parsley. Place salmon fillets on prepared pan, sprinkle with salt and pepper, brush with honey-mustard mixture; sprinkle tops with crumb/nut mixture; if any remains, press into sides of salmon. Bake salmon 12-15 min. in oven or until Salmon flakes easily with a fork.