The sweetness of the honey and brown sugar is balanced by the white wine vinegar. . .
–salmon fillet (size of 2 decks of cards, one-half pound)
–chopped pecans (3 tablespoons, or enough to generously cover top of fillet)
–honey Dijon mustard (5 tablespoons)
–honey (2 tablespoons)
–brown sugar (3 heaping tablespoons)
–mayonnaise (1 heaping tablespoon)
–white wine vinegar (2 tablespoons)
–salt and pepper to taste
1 – Place the salmon fillet in a covered baking dish. Season with salt and pepper. Set aside.
2 – In a small mixing bowl, place all ingredients except the pecans. Stir vigorously. Taste the sauce. Add more white wine vinegar if a more tart flavor is desired.
3 – Pour the sauce over the salmon. Then place pecans on top.
4 – Microwave on high for 3 minutes and 20 seconds.
5 – Serve the salmon and sauce hot.
–recipe by C. Mabry, chef.