Tarragon-Pecan Salmon

READY IN: 41mins
Recipe by MA HIKER

Something besides a herb-crumb topping for your salmon!

Top Review by Amanda in Adelaide

Thanks so much for this recipe, it is just lovely, and that is a genuine compliment from someone who doesn't really like fish!! The husband loves fish, but I usually only eat it because it is good for me. I had no fresh tarragon so used dry, but it was still delightful. Tarragon is a delicate flavour and it complimented the fish and orange flavours perfectly. The honey mustard basting and the nutty crumb topping together finish it all off beautifully.

Ingredients Nutrition

Directions

  1. Rinse fish; pat dry with paper towels. Place fish in a plastic bag set in a deep bowl; set aside.
  2. Combine orange peel, orange juice, olive oil, and the 2 teaspoons tarragon; pour over fish, turning to coat.
  3. Seal bag; let stand at room temperature for 20 minutes.
  4. Meanwhile, preheat oven to 425 degees F.
  5. In a small dish combine mustard, melted margarine or butter, and honey; set aside.
  6. In another dish combine bread crumbs, pecans, parsley, and the remaining 2 teaspoons tarragon.
  7. Remove salmon from marinade; discard marinade.
  8. Place fish, skin side down, on greased shallow baking pan.
  9. Brush with mustard mixture; sprinkle with crumb mixture, pressing crumbs gently to coat.
  10. Bake, uncovered, for 12 to 16 minutes or until fish just flakes easily with a fork.
  11. If desired, sprinkle with additional tarragon and parsley. Garnish with lemon slices.

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