Baked Salmon with Nut Crust

Baked Salmon with Nut Crust

I was originally planning to make a  fabulous looking recipe I re-pinned on Pinterest, Roasted Salmon with Avocado and Grapefruit Salsa, but I forgot the avocado.  And I was working outside, didn't realize what time it was, and didn't discover this until 5:00.  Shit.  I need to feed my kids and diabetic husband in half an hour.  This is what I came up with.  I have to say, it's now my favorite way to make salmon.

3 tbls dijon mustard
1 tbl TUPELO honey*
1 tsp of parsley
1/4 cup of pecans
12-16 oz of salmon


Preheat the oven to 400 degrees.  Rinse the Salmon filet and pat it dry with paper towels.  Place it on an aluminum lined baking dish.

Mix together the mustard, honey, and parsley.  Spread it over the Salmon.

Process the pecans in a food processor, magic bullet, or blender until they resemble breadcrumbs.  Don't over process, or you will end up with pecan butter.  Spread the nuts over the salmon, and bake for about 12-15 minutes, until salmon is cooked to your desired doneness.

Serves 3-4

*The fructose in tupelo honey is mirror image of all other fructose molecules, so the body can't process it (it doesn't fit into the "key-hole" proteins that let things into and out of the cell membrane.  Totally cool, right?  It's a must have for any diabetic person's pantry.  Of course, if you don't care about sugar, just use real honey.