Pecan Salmon Salad with Honey Mustard Dressing

Recipe by Diana Adcock
READY IN: 28mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350 degrees.
  • In a small bowl combine the honey, mustard, oil and lemon juice.
  • Whisk well.
  • Remove 1/3 cup-cover and set aside the 2/3 cup.
  • Lightly coat salmon filets with the honey-mustard glaze, then coat with the ground pecans.
  • Repeat until all filets are prepared.
  • Place 1 T. olive oil a medium oven proof pan over medium heat.
  • Cook filets 2-3 minutes on each side, turning carefully and only once to lightly brown both sides.
  • Place in preheated oven and bake for another 5 minutes.
  • Meanwhile place 2 cups of mixed salad green's on each of 6 plates.
  • Divide the tomatoes and oranges evenly between plates.
  • Remove fish and place one filet on each of the salad beds.
  • Drizzle with remaining dressing and sprinkle with the chopped pecan pieces.
  • Serve.
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