For ➍4 (Alaska) salmon fillets (thawed)
2 tbs mustard
2 tbs butter, melted
1 tbs honey
4 tbs fresh bread crumbs
4 tbs finely chopped pecans or walnuts
2 ts chopped parsley
Preheat oven to 200°C.
Blend mustard, butter and honey in small bowl. Set aside.
Mix bread crumbs, nuts and parsley in another small bowl. Set aside.
Season salmon fillets with salt and pepper. Place on non-stick or spray-coated baking sheet or broiler pan. Brush salmon with mustard-honey mixture. Pat bread crumb mixture onto top surface of salmon. Bake for 10 m per 2.5 cm of thickness, or until salmon flakes easily when tested with a fork.
Serve with side dishes like green beans or cinnamon applesauce.
The Klondike river, in Canada, near the Alaskan border, is best known for the famous gold rush in the 1890's, which spread to the Alaskan peninsula. Before there was gold, there were fish. Fish have supported the people of Southeast Alaska as long as there have been people. In 1878, fish canning came to Alaska. The Alaska salmon is considered one of the best in the world. It is now shipped frozen, and still canned as well.
Picture shows the Lynx brand wrapper.
