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Post Thu, Sep 23 2021, 11:51 am
This was incredibly easy - and taste payoff was much greater than effort. Per the author's notes, you can prep a bit ahead of time and then pop in the oven.

I used skinless salmon as I don't like dealing with fish skin unless it is necessary.


Excerpt From: Jennifer Segal - Once Upon a Chef - Weekend/Weeknights

This elegant baked salmon dish takes a total of 20 minutes: 10 minutes to prepare and 10 minutes to bake. It’s perfect for when you have company coming at the end of a long day (and are asking yourself, “What was I thinking?”) or on a busy weeknight when you’re pressed for time. To parents of picky eaters: if your kids are lukewarm on fish, I find that a crunchy coating is the best way to entice them (you can omit the nuts and double the panko, if need be). If you’d like to get a head start, the salmon can be glazed, coated with the panko-pecan mixture, and refrigerated up to 3 hours ahead of time.

Serves 4

Nonstick cooking spray
2 tablespoons Dijon mustard
2 tablespoons unsalted butter, melted
1 tablespoon honey
¾ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ cup (15 g) panko bread crumbs
¼ cup (30 g) finely chopped pecans
2 teaspoons finely chopped fresh Italian parsley (optional, for color)
4 (6-ounce/170 g) salmon fillets
1 lemon, for serving (optional)

1. Preheat the oven to 450°F (235°C) and set an oven rack in the middle position. Line a baking sheet with aluminum foil for easy cleanup, and spray the foil with nonstick cooking spray.

2. In a small bowl, whisk together the mustard, melted butter, honey, ½ teaspoon of the salt, and the pepper.

3. In another small bowl, mix the panko, pecans, parsley (if using), and the remaining ¼ teaspoon salt.

4. Spoon the honey-mustard mixture evenly over the salmon fillets. (Don’t worry if it drips down the sides a little.) Sprinkle the panko-pecan mixture over the glaze, pressing it lightly so it adheres.

5. Bake for 7 to 10 minutes per inch of thickness, depending on how well done you like your salmon. (If you find that the topping is browning too fast, loosely cover the salmon with foil.) Serve hot or at room temperature. (Note that if your salmon has skin, it may stick to the foil; to remove the fish from the pan, slide a thin spatula between the skin and the skin and the flesh, leaving the skin behind.)
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