Pecan & Cranberry-Crusted Salmon with Cran-Apple Drizzle
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
1x 2x 3x Ingredients
2 Tbsp. Dijon Mustard
2 Tbsp. Butter, melted
2 Tbsp. Honey
1/2 cup Panko Bread Crumbs
1/2 cup Chopped Pecans
1/4 cup Dried Cranberries, chopped
2 Tbsp. Fresh Parsley, chopped
6 5-6 oz. Salmon Fillets Kosher Salt & Pepper to taste
1 cup Fresh Cranberry Sauce (I used canned, whole cranberry sauce)
1/2 cup Apple Juice
1 Tbsp. Apple Cider Vinegar
Preheat oven to 400°.
For the Cran-Apple Drizzle
Add (fresh) cranberry sauce, apple juice & vinegar into a blender. Blend until smooth.
Pour the mixture into a small saucepan & bring to a boil.
Reduce heat to medium-low & simmer for 5 minutes; stir often.
Remove from heat. Set aside.
For the salmon
Mix mustard, butter & honey in a small bowl until well blended. Set aside.
Mix bread crumbs, pecans, dried cranberries & parsley.
Season the salmon on all sides with salt & pepper.
Lightly brush or spoon flesh side with mustard mixture.
Divide the crumb mixture among the salmon fillets & pat to coat.
Carefully place the fish in a baking dish or a sheet pan lined with foil prepared with cooking spray. Bake it for about 10-12 minutes until golden-brown & cooked through.
Serve on a plate topped with cran-apple drizzle & more parsley, if desired.