Pecan Salmon Salad with Honey Mustard Dressing |
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Prep Time: 20 Minutes Cook Time: 8 Minutes |
Ready In: 28 Minutes Servings: 6 |
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I hate fish and thought this tasted pretty good, for fish. The fish lovers at the table raved so I thought I'd share! Ingredients:
1 cup honey |
1 cup dijon mustard |
1/2 cup olive oil, you might need a touch more |
3 tablespoons fresh lemon juice |
6 (6 ounce) salmon fillets, boned and skinned |
1/2 teaspoon sea salt |
1 teaspoon fresh white pepper |
3 cups pecans, measure then finely grind |
1 cup chopped pecan pieces |
olive oil or light olive oil (for cooking) |
12 cups mixed salad greens |
1 pint grape tomatoes |
1 (14 -28 ounce) can mandarin orange segments, drained and chopped |
Directions:
1. Preheat oven to 350 degrees.
2. In a small bowl combine the honey, mustard, oil and lemon juice.
3. Whisk well.
4. Remove 1/3 cup-cover and set aside the 2/3 cup.
5. Lightly coat salmon filets with the honey-mustard glaze, then coat with the ground pecans.
6. Repeat until all filets are prepared.
7. Place 1 T. olive oil a medium oven proof pan over medium heat.
8. Cook filets 2-3 minutes on each side, turning carefully and only once to lightly brown both sides.
9. Place in preheated oven and bake for another 5 minutes.
10. Meanwhile place 2 cups of mixed salad green's on each of 6 plates.
11. Divide the tomatoes and oranges evenly between plates.
12. Remove fish and place one filet on each of the salad beds.
13. Drizzle with remaining dressing and sprinkle with the chopped pecan pieces.
14. Serve.
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