Maple Pecan Crusted Salmon

We don’t eat seafood.  But we SHOULD eat seafood, so in an attempt to start eating more than an occasional tuna and egg sandwich, I began experimenting with recipes.  This is our favorite.  I got it from Mel’s Kitchen Cafe website.

Maple Pecan Crusted Salmon

2-2 ½ pounds salmon fillets

2 TBLS butter

1/3 cup pure maple syrup

1 tsp Worcestershire sauce

½ tsp salt

¼ tsp pepper

½ tsp ground mustard

½ cup pecans

In a pan, melt the butter.  Stir in the maple syrup, Worcestershire sauce, salt, pepper, and ground mustard.  Heat until warmed.  Let cool to room temp.  Put in a Ziploc bag with the salmon and marinate for 30 minutes and up to 4 hours.   Put the pecans in a dry skillet over medium heat, tossing frequently until toasted.  Allow to cool then chop finely.  Put the pecans in a shallow dish or on a plate.  Remove the salmon from the marinade and press on top of pecans.  Then put each piece, pecan side up on greased baking sheet.  Sprinkle with a pinch of salt.  Bake at 325° for 20-22 minutes, until cooked but still tender inside.  Serve with lemon wedges if desired.