Hazelnut-Dijon Crusted Salmon

I found the original recipe from the Gatherings cookbook (definitely a must-buy) - I used hazelnuts instead of pecans and olive oil instead of margarine, and changed some of the measurements. 

That photo above was taken tonight when I made this dish for my family. As you can see, I served the salmon with a side salad and my own dill sauce (just mayo + fresh dill).



Ingredients
6 medium Salmon fillets, no skin
4 tablespoons Dijon Mustard
3 tablespoons Honey
4 tablespoons Olive Oil
1/4 cup Hazelnuts, ground (or substitute pecans, crushed)
1/4 cup bread crumbs
1 tablespoon Parsley flakes
1 teaspoon salt
1 teaspoon pepper

Directions

Preheat oven to 400 degrees.

Place salmon fillets in a foil-lined baking pan.

In a small bowl, combine Dijon mustard, honey and olive oil. Pour mixture on salmon and marinate for 30 minutes.

In a second bowl, combine nuts, breadcrumbs, parsley, salt and pepper. Sprinkle this mixture on top of glazed salmon, covering the fish completely.

Bake uncovered for 25 minutes.

Enjoy!