Pecan-Crusted Salmon

Name: Pecan-Crusted Salmon with an Apple-Studded Salad & Thyme-Roasted Potatoes
Yield: 2 servings
Ingredients: 1/2 oz Pecans; 1/4 cup Breadcrumbs; 2 tsp Dijon Mustard; 2 tsp Honey; 2 tbsp Mayonnaise; 10 oz Salmon; 1 unit Apple; 1 Lemon; 2 oz Mixed Greens; 2 tsp Olive Oil; 1 tbsp Cooking Oil; 2 tbsp Butter; Salt; Black Pepper; 12 oz Potato; 1/4 oz Thyme

with an Apple-Studded Salad & Thyme-Roasted Potatoes

By Recipe0 System

Is there anything better than tender, buttery fish with a crunchy, nutty topping? Why, yes! How about salmon fillets coated in a creamy honey mustard sauce, then crusted in a mixture of crushed pecans, panko, fresh thyme, and butter? (To be honest, we’d eat anything with that sprinkled on top!) The topping turns toasty and crispy in the oven as the fish cooks to juicy perfection. As if that weren’t enough to sell you, on the side, we’re also serving up thyme-roasted potato rounds and mixed greens with apple slices. Weeknight luxury is just 35 minutes away!

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1/2 oz Pecans
1/4 cup Breadcrumbs
2 tsp Dijon Mustard
2 tsp Honey
2 tbsp Mayonnaise
10 oz Salmon
1 unit Apple
1 Lemon
2 oz Mixed Greens
2 tsp Olive Oil
1 tbsp Cooking Oil
2 tbsp Butter
Salt
Black Pepper
12 oz Potato
1/4 oz Thyme

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry produce.

Cut potatoes into ¼-inch-thick rounds. Strip thyme leaves from stems; roughly chop leaves until you have 2 tsp. Finely chop pecans or crush in their bag with a heavy-bottomed pan or rolling pin.
2

Lightly oil a baking sheet. Toss potatoes on sheet with a drizzle of oil, half the chopped thyme, salt, and pepper.

Roast on top rack for 12 minutes (you’ll start the salmon then).
3

While potatoes roast, place 2 TBSP butter (3 TBSP for 4 servings) in a medium microwave-safe bowl. Microwave until melted, 30 seconds. Let cool slightly, then stir in pecans, panko, remaining chopped thyme, and a pinch of salt and pepper.

In a small bowl, combine honey, mustard, and mayonnaise.
4

Pat salmon* dry with paper towels; season with salt and pepper. Drizzle skin sides with oil; rub to coat.

Once potatoes have roasted 12 minutes, place salmon, skin sides down, on a second baking sheet. Evenly spread tops with a thin layer of honey mustard sauce (save remaining sauce for serving); mound with pecan mixture, pressing firmly to adhere.

Transfer potatoes to middle rack and place salmon on top rack. Roast until crust is golden brown and salmon is cooked through, 8-10 minutes.
5

Meanwhile, halve, core, and thinly slice apple. Quarter lemon.

In a large bowl, combine mixed greens, apple, a large drizzle of olive oil, and as much lemon juice as you like. Season with salt and pepper.
6

Divide salmon, potatoes, and salad between plates. Drizzle salmon with remaining honey mustard sauce and serve.

Salmon is fully cooked when internal temperature reaches 145º.

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