Honey Mustard Salmon

Who remembers A Cinderella Story with Hillary Duff? Anyone? Anyone? Were we the only people that watched that movie? Probably. Anyways, Jennifer Coolidge played the evil stepmother. Hats off to that casting director. WHAT a good decision.

There’s a scene where Evil Mama Coolidge is barking at Hillary Duff about her Norwegian salmon diet, and it’s a hoot and something Kat and I still quote often. We need to get out more… maybe Norwegia is where we ned to go. 🙂

Fortunately for you, you don’t need to fly your salmon in for this recipe… unless you’re fancy like that and want to.

You’ll need:
-4 four-five oz. salmon filets
-1 Tbs. melted butter
-3 Tbs. dijon mustard
-1 Tbs. honey
-1/3 cup finely chopped pecans
-1/4 cup bread crumbs
-1/2 tsp. paprika
-salt and pepper

1. Place the salmon on your prepared baking sheet, skin side down. Season with salt and pepper and then brush with the melted butter.
2. Mix the dijon and honey. (If you prefer it a little sweeter, add a tad more honey) Then generously coat each filet.
3. Mix your pecans, bread crumbs, paprika, and a dash or two of salt and pepper. My public service announcement for today: you don’t need to buy bread crumbs that usually have preservatives no one can pronounce. Tear your bread into chunks, get them extra toasty, and then grind them in your food processor. Put the pecan mixture on top of the salmon.

4. Bake at 375 for 10-15 minutes depending how well done you like it.

Make this, tell me if you like it, then fly me first class to Norwegia.