Saumon glacé au miel et à la moutarde de Dijon

Ingrédients

• 3 pieces salmon (about 110g each)
• 1 tablespoon butter (melted, 28g)
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 10 g dry bread crumbs
• 10 g pecans (chopped finely)
• 2 teaspoons fresh parsley (finely chopped)
• Salt and pepper (to taste)
• Lemon slices (garnish)

Préparation

1. 1

   Preheat oven to 200 degree C (400 degree F). Line a shallow baking dish with aluminium foil.

2. 2

   In a small bowl, stir together melted butter, Dijon mustard, honey, salt and pepper.

3. 3

   In another bowl, mix together bread crumbs, chopped pecans and parsely.

4. 4

   Place the salmon fillets skin side down on the lined baking dish.

5. 5

   Using a pastry brush, brush the sauce onto all sides of the salmon fillet.

6. 6

   Then evenly sprinkle the tops of the fillets with the bread crumbs mixture. Press lightly to adhere.

7. 7

   Bake in the preheated oven for 12 to 15 minutes or until the salmon fillet flakes easily with a fork.

8. 8

   Season with salt and pepper before serving. Garnish with a wedge of lemon. Serve hot.