Tarragon-pecan Salmon

Total Time: 41 mins Preparation Time: 25 mins Cook Time: 16 mins

Ingredients

• Servings: 4
• 24 ounces salmon fillets
• 2 teaspoons orange zest
• 1/4 cup orange juice
• 2 tablespoons olive oil
• 2 teaspoons fresh tarragon, coarsely chopped
• 1 tablespoon dijon-style mustard
• 1 tablespoon margarine or 1 tablespoon butter, melted
• 1 teaspoon honey
• 1/4 cup fine dry breadcrumb
• 1/4 cup pecans, finely chopped
• 2 teaspoons fresh parsley, coarsely chopped
• 1 lemon
• 2 teaspoons fresh tarragon, coarsely chopped

Recipe

• 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.