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Salmon Bake Recipe
|Butter||1⁄4 Cup (4 tbs), melted|
|Dijon-style mustard||3 Tablespoon|
|Honey||1 1⁄2 Tablespoon|
|Bread crumbs||1⁄4 Cup (4 tbs)|
|Very finely chopped pecans||1⁄4 Cup (4 tbs)|
|Minced italian parsley||4 Teaspoon (Or Flat Leaf Variety)|
|Salmon fillets||24 Ounce (4 Pieces, 6 Ounce Each)|
|Lemon wedges||4 (For Serving)|
|Freshly ground black pepper||To Taste|
Serving size: Complete recipe
Calories 1594 Calories from Fat 790
% Daily Value*
Total Fat 95 g145.9%
Saturated Fat 34.6 g172.9%
Trans Fat 0 g
Cholesterol 474.7 mg
Sodium 1852.9 mg77.2%
Total Carbohydrates 33 g11%
Dietary Fiber 5.3 g21.1%
Sugars 20.3 g
Protein 141 g281.4%
Vitamin A 78.3% Vitamin C 80.8%
Calcium 18.9% Iron 45.6%
*Based on a 2000 Calorie diet
STIR TOGETHER the butter, mustard, and honey in a small bowl and set aside.
In another bowl, stir together the bread crumbs, pecans, and parsley.
LIGHTLY SEASON the salmon with salt and pepper and set the pieces on a lighdy greased baking sheet.
Brush the salmon generously with the mustard-honey mixture and sprinkle the bread crumb mixture over it.
Bake the salmon until just cooked through, 10 to 15 minutes, depending on the thickness of the fillets.
Transfer the salmon to individual plates, with a lemon wedge alongside for squeezing over the fish.