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Saratoga Grill Honey Dijon Pecan Salmon

1/2 C. pecans (pieces are fine)
1/4 C. plain dry bread crumbs
1/2 C. honey
4 T. butter
2 to 4 T. Dijon mustard (see Note)
salt and pepper, to taste
4 (6 oz.) pieces salmon fillet

Preheat oven to 425�F. and set a rack in the upper third.

In a food processor, pulse pecans and bread crumbs together until fine-textured but not cornmeal-fine, with pecan bits still large enough to be crunchy.

In a small saucepan over medium heat, combine honey, butter and mustard until the butter melts. Season to taste with salt and pepper.

Place salmon filets on a greased sheet pan and spread honey-Dijon sauce over each. Sprinkle pecan-breadcrumb mixture over the top of each fillet. Bake for 8 to 10 minutes, or until fish is just opaque in the center.

Note: If you prefer an accent on the honey, use 2 tablespoons Dijon mustard; for a zestier taste, use 4 tablespoons.

Makes 4 servings.
 

    
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