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ASK PAT: Pecan-Orange Salmon

ASK PAT: Pecan-Orange Salmon

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I serve salmon a couple of times a month and have been using the same recipe for quite some time. My brother sent me today’s recipe and I think we have a new favorite. It calls for pecans and I know some people are allergic or just don’t care for them; so, they can substitute another nut or just omit them. Also, I don’t care for the spice in Dijon mustard, so I always substitute regular mustard. And remember how healthy fish is for us.

Pecan-Orange Salmon

1 tablespoon grated orange zest

1/3 cup orange juice

1 tablespoon Dijon mustard

1 tablespoon honey

2 teaspoons olive oil

½ teaspoon salt

¼ teaspoon pepper (I like to use white pepper)

4 salmon fillets (5 oz. each)

2 tablespoons finely chopped pecans

Preheat oven to 425 degrees. Lightly grease a 11x7-inch baking dish. In a small bowl, whisk the first seven ingredients until blended. Place salmon into the prepared dish. Pour sauce over salmon; sprinkle with pecans. Bake, uncovered, until fish just begins to flake easily with a fork, 15 to 18 minutes.

Serves: 4




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