Pecan Crusted Salmon

Ingredients:

• 4 Fillets Wild Caught Salmon  
• 1 Cup Pecans  
• 2 Tablespoons Dijon Mustard  
• 1 Tablespoon dried thyme  
• 1⁄4 Teaspoon Freshly Ground Black Pepper  
• 1⁄2 Pinch Kosher Salt

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Directions:

Preheat oven to 425°F (220°C).

Pulse the pecans in a blender until coarsely ground or place in a plastic bag and pound. You’re not making pecan flour here. Try to keep it in coarse chunks. Pour into a bowl.

Add the Dijon, thyme, salt, and black pepper. Stir well to make a thick, chunky paste.

Dry the salmon fillet well. Then spread the pecan mixture on the flesh side (if you have skin on salmon) in an even layer, all the way to the edges.

Place the salmon on a baking sheet on top of a piece of parchment paper. Bake in the oven for about eight minutes per half inch. I find with the thick layer of pecan topping that it takes about 12 - 15 minutes, but your results may vary. You want it to remain very moist in the center. Few things are sadder than overcooked salmon.

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