Camelina Salmon Bake with Pecan Crunch

Serves 6 Ingredients
  • 3 tbsp dijon mustard
  • 3 tbsp camelina oil
  • 5 tsp honey
  • 1⁄2 cup crushed crackers or bread crumbs
  • 3 tsp chopped fresh chives
  • 1⁄2 cup chopped pecans
  • 6 - 4oz salmon fillets
  • salt and pepper, to taste
Preheat the oven to 375° F. In a small bowl, mix together the mustard, camelina oil, and honey. In another bowl, mix together the bread crumbs, pecans, and chives. Season each salmon fillet with salt and pepper. Place on a lightly greased baking sheet. Brush with the mustard-honey mixture and top with the pecan crunch mixture. Bake until salmon just flakes when tested with a fork. NOTE: If the fillets are larger than 4oz and quite thick they will take more than 10-12 minutes to cook. In this case be sure to add the crust mixture only halfway through the cooking process to ensure the nuts do not burn.

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