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Pecan Salmon Salad with Honey Mustard Dressing
5.0(6)I hate fish and thought this tasted pretty good, for fish. The fish lovers at the table raved so I thought I'd share!
by Diana Adcock·published 2003-07-07
Open original recipeOne Dish Meal
Whisk well.
04Remove 1/3 cup-cover and set aside the 2/3 cup.05Lightly coat salmon filets with the honey-mustard glaze, then coat with the ground pecans.06Repeat until all filets are prepared.07Place 1 T. olive oil a medium oven proof pan over medium heat.08Cook filets 2-3 minutes on each side, turning carefully and only once to lightly brown both sides.09Place in preheated oven and bake for another 5 minutes.10Meanwhile place 2 cups of mixed salad green's on each of 6 plates.11Divide the tomatoes and oranges evenly between plates.12Remove fish and place one filet on each of the salad beds.13Drizzle with remaining dressing and sprinkle with the chopped pecan pieces.14Serve.