Pecan Salmon Salad With Honey Mustard Dressing Recipes

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PECAN SALMON SALAD WITH HONEY MUSTARD DRESSING



Pecan Salmon Salad with Honey Mustard Dressing image

I hate fish and thought this tasted pretty good, for fish. The fish lovers at the table raved so I thought I'd share!

Provided by Diana Adcock

Categories     One Dish Meal

Time 28m

Yield 6 serving(s)

Number Of Ingredients 13

1 cup honey
1 cup Dijon mustard
1/2 cup olive oil, you might need a touch more
3 tablespoons fresh lemon juice
6 (6 ounce) salmon fillets, boned and skinned
1/2 teaspoon sea salt
1 teaspoon fresh white pepper
3 cups pecans, measure then finely grind
1 cup chopped pecan pieces
olive oil or light olive oil (for cooking)
12 cups mixed salad greens
1 pint grape tomatoes
1 (14 -28 ounce) can mandarin orange segments, drained and chopped

Steps:

  • Preheat oven to 350 degrees.
  • In a small bowl combine the honey, mustard, oil and lemon juice.
  • Whisk well.
  • Remove 1/3 cup-cover and set aside the 2/3 cup.
  • Lightly coat salmon filets with the honey-mustard glaze, then coat with the ground pecans.
  • Repeat until all filets are prepared.
  • Place 1 T. olive oil a medium oven proof pan over medium heat.
  • Cook filets 2-3 minutes on each side, turning carefully and only once to lightly brown both sides.
  • Place in preheated oven and bake for another 5 minutes.
  • Meanwhile place 2 cups of mixed salad green's on each of 6 plates.
  • Divide the tomatoes and oranges evenly between plates.
  • Remove fish and place one filet on each of the salad beds.
  • Drizzle with remaining dressing and sprinkle with the chopped pecan pieces.
  • Serve.

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