-2 lbs fresh salmon (or rainbow trout)
-3 tbsp Dijon Mustard
-3 tbsp Old Fashion Mustard
-2 tbsp maple syrup
-Salt and pepper to taste
-1/2 cup pecans
- 3 melba toast crackers (I like the “100% whole wheat with honey” )
*You can substitute this with any crackers or ½ cup breadcrumbs
-2 tbsp fresh parsley
1- Preheat the oven to 400 degrees
2- Glaze: In a small bowl, combine the mustards and maple syrup. Season to taste.
3- In a small food processor or blender , pulse the nuts and crackers until you get a fine texture. (you could also put it in a bag and crush it by hand, but it won’t give you as fine of a texture). Once the texture is crushed, add the chopped-up parsley. Season with salt and pepper.
4- Place the salmon fillet on a baking sheet lined with parchment paper. Brush the glaze on onto the salmon. Next, generously sprinkle the nut mixture , using a spoon to press it down.
5- Bake the salmon for 15-20 minutes (dependent on the thickness of the filet), until cooked through.