PARSLEYED SALMON FILLET PECAN WITH CHOPPED FRESH PARSLEY – CHOPPED PECANS – LEMON JUICE – HONEY – HONEY DIJON IN CLAM JUICE

Honey and Dijon are often used in salmon recipes, but here the pecans shower the salmon with additional flavor. . .

For 2:

–salmon fillet (size of 2 decks of cards, one-half pound)

–chopped fresh parsley (1 handful)

–chopped pecans (one-third cup, packaged)

–lemon juice (3 squirts)

–honey ( 3 tablespoons)

–honey Dijon mustard (3 tablespoons)

–salt and pepper

–extra virgin olive oil

–clam juice (one-eighth cup)

1 – Place the salmon in a covered baking dish. Drench in lemon juice. Pour in the clam juice. Season with salt and pepper.Drizzle ribbons of honey and honey Dijon mustard on top. Then sprinkle chopped fresh parsley and chopped pecans on top. Finish with a few drops of extra virgin olive oil.

2 – Microwave on high for 3 minutes. Salmon is better if slightly under-cooked, flaky but not red.

3 – Serve the salmon hot.

–salmon adapted from Salmon 365 (a kindle book).

A Simple Dinner:  CREAMY SALMON FILLET TOPPED WITH A SAUCE OF HONEY DIJON – BROWN SUGAR – YOGURT – MAYO – CLAM JUICE AND SPRINKLED BY PECAN CHIPS

Yogurt and mayonnaise, salted and peppered, and stirred together in equal portions, is a suitable substitute for cream, especially helpful for lactose-intolerant people. . .

–salmon (size of 2 decks of cards, one-half pound, room temperature)

–honey Dijon (5 tablespoons)

–yogurt (3 heaping tablespoons)

–mayonnaise (3 heaping tablespoons)

–salt and pepper

–pecan chips (2 tablespoons)

–paprika (1 teaspoon)

–clam juice (one-eighth cup)

1 – Place the salmon in a covered baking dish.  Add one-eighth cup of clam juice.

2 – In a small mixing bowl, place the honey Dijon, yogurt, mayonnaise, salt and pepper to taste.  Stir briskly.

3 – Pour the sauce on top of the salmon.  Then sprinkle with pecan chips. Finish with a sprinkle of paprika.

4 – Microwave on high for 3 minutes and 40 seconds.  Salmon is better if slightly undercooked, flaky but not red.

5 – Serve the salmon and sauce hot; if desired, atop rice.

–recipe original