Pecan Crusted Salmon over Mustard Sauce
This is a very low carb recipe because I've omitted the breadcrumbs. If you want to add breadcrumbs to the topping, just reduce the amount of pecans in equal measure. Enjoy! | www.lakesidetable.com
TOPPING
-
1
cup
finely chopped pecans
-
2
tablespoons
dried Italian herb
-
1/3
cup
minced fresh herbs
parsley, thyme, oregano
-
1
teaspoon
salt
-
juice of 1/2 a lemon
-
3
tablespoon
melted butter
MUSTARD SAUCE
-
1/4
cup
mustard
-
2/3
cup
sour cream
-
1/2
teaspoon
dried mustard
-
1
teaspoon
salt
-
Preheat the oven to 425º
-
Mix all the topping ingredients together. It should be slightly moist, like wet sand.
-
Place the salmon on a cookie sheet, skin side down. Next put equal amounts of the pecan mixture over the entire top of the salmon. Place a lemon wheel on top (optional).
-
Put the salmon in the oven, turn the temperature down to 350º. Bake for 30-40 minutes depending on the thickness of the fish.*
-
To make the mustard sauce, mix together the sour cream, mustard, salt, and dried mustard. Set aside until the salmon is done.
-
Putting it all together: put a generous dollop of mustard sauce on your plate and place the salmon on top.
* Baking time: a good rule of thumb when baking fish is 15 minutes per 1/2 inch at the thickest part.
Variation: try adding a teaspoon of mustard seeds to the sauce! I love their texture and they add a little more punch to the creaminess of the sauce.
Nutrition Facts
Pecan Crusted Salmon over Mustard Sauce
Amount Per Serving
Calories 0
% Daily Value*
Monounsaturated Fat 0g
Potassium 0mg0%
Vitamin A 0IU0%
Vitamin C 0mg0%
Calcium 0mg0%
Iron 0mg0%
* Percent Daily Values are based on a 2000 calorie diet.