It seems that Dijon mustard has been popular in the blogging world lately. Or maybe just on my blog…hmm. I think this is the third recipe I have made in the past 2 weeks that uses it as one of the main ingredients. I guess I’m drawn to food that involves mustard. I do love mustard. A lot. This recipe, like the others, did not disappoint. I did make one minor adjustment, using pistachios instead of pecans and it turned out wonderfully!! I really enjoy salmon, so adding a honey mustard sauce to an already loved fish made for a great dinner.
- 1/4 cup butter, melted
- 3 tablespoons Dijon mustard
- 1 1/2 tablespoons honey
- 1/4 cup Japanese panko breadcrumbs
- 1/4 cup finely chopped pistachios
- 4 teaspoons chopped fresh parsley
- 4 – 4 oz salmon fillets
- salt and pepper to taste
- Preheat oven to 400 degrees F.
- In a small bowl, stir together butter, mustard, and honey. Set aside. In another bowl, mix together breadcrumbs, pecans, and parsley.
- Brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of the fillets with the bread crumb mixture.
- Bake salmon 12 to 15 minutes in the preheated oven, or until it flakes easily with a fork. Season with salt and pepper. Serve with remaining honey mustard sauce, if desired.