“Good food is very often, even most often, simple food.” A. Bourdain
My wife found this recipe on a Facebook page belonging to Jen Hatmaker who is a well-known Christian speaker and author in Austin, TX. I changed nothing but the name from the original recipe so all the credit goes to Jen.
1 ½ T yellow mustard
1 ½ T Dijon mustard
3 T honey
3 T melted butter
Pinch of sea salt
¼ cup bread crumbs, Panko or unseasoned
¼ cup chopped fresh parsley
¼ cup chopped pecans
2 six-ounce fresh Salmon fillets
Salt & Pepper to taste
Fresh lemon juice
In a medium bowl, mix together the first five ingredients. In another medium bowl, mix together the bread crumbs, parsley and pecans.
Salt and pepper the salmon fillets. Brush on the mustard honey butter pretty thick. Coat with the bread crumb mixture and pat down. Bake at 400-degrees (skin side down) for around 20 minutes. Squeeze a bit of lemon over the top if you have it.
The tangy mustard, sweet honey, crunchy pecan mix, and toasted bread crumbs are just delicious. Jen writes that this recipe also works well with chicken or pork chops. I plan to try it soon using catfish fillets.