Tarragon-Pecan Salmon

Recipe by MA HIKER
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 41mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Meanwhile, preheat oven to 425 degees 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.
  • 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.
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