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Ingredients
| pink salmon: 4 fillets |
| orange peel: 2 tsp |
| orange juice: 1/4 cup |
| olive oil: 2 tsp |
| fresh tarragon: 2 tsp |
| Dijon mustard: 1 tsp |
| unsalted butter: 1 tsp (margarine) |
| honey: 1 tsp |
| bread crumbs: 1/4 cup |
| pecans (chopped): 1/4 cup |
| parsley: 2 tsp |
| fresh tarragon: 2 tsp (Lemon slices) |
Tarragon-pecan salmon
Credit: www.bhg.com
User rating:
-
Prep Time
25 min -
Cook Time
20 min -
Servings
4 serving(s)
Tags
1. 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.
2. Meanwhile, preheat oven to 425 degee 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.
3. 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. Makes 4 servings.