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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Mel's Maple Pecan Crusted Salmon   
    Categories: Seafood, Nuts, Sauces   
         Yield: 5 servings   
       
         2 lb Salmon fillets   
         2 tb Butter   
       1/3 c  "pure" maple syrup   
         1 ts Worcestershire sauce   
       1/2 ts Salt   
       1/4 ts Pepper   
       1/2 ts Ground mustard   
       1/2 c  Pecans; chopped fine   
              Salt; for sprinkling   
              Fresh lemon wedges; for   
              - serving   
       
     In a medium saucepan, melt the butter. Stir in the maple   
     syrup, Worcestershire sauce, salt, pepper, and ground   
     mustard. Stir over medium heat until the mixture is   
     warmed through, 3-4 minutes. Remove from the heat and   
     let cool to room temperature.   
        
     While the marinade is cooling, pour the pecans into a   
     dry skillet and heat over medium heat, tossing   
     frequently, until golden and toasted. Remove from heat;   
     let the pecans cool to room temperature and then chop   
     finely.   
        
     Take your Salmon fillets and slice them up into   
     individual serving pieces. Place the salmon fillets in a   
     gallon-sized ziploc bag. Pour the maple marinade over   
     the salmon, coating the salmon pieces evenly. Seal the   
     bag and refrigerate for 30 minutes or up to 4 hours.   
        
     set the oven @ 325°F/165°C.   
        
     Line a baking sheet with foil and lightly spray with   
     nonstick cooking spray.   
        
     Place the toasted, chopped pecans on a plate or shallow   
     pie dish. Remove the salmon from the refrigerator. Dip   
     the top side of each salmon fillet in the pecan crumbs   
     pressing the salmon lightly into the pecans so they   
     adhere to the top of the salmon. Place the fillets   
     pecan-side up on the prepared baking sheet. Sprinkle the   
     salmon with a pinch of salt.   
        
     Bake the salmon for 20-22 minutes until cooked through   
     but still tender inside (not overcooked). The salmon   
     should flake easily with a fork but still be soft and   
     not dry. Serve immediately with fresh lemon wedges.   
        
     By Linda Kauppinen   
        
     RECIPE FROM: http://www.justapinch.com   
        
     Uncle Dirty Dave's Archives   
       
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