Tarragon-Pecan Salmon

Makes 4 servings

Ingredients
4 6-ounce salmon fillets [672 g]
2 teaspoons finely shredded orange peel
1/4 cup orange juice [63 ml]
2 tablespoons olive oil
2 teaspoons snipped fresh tarragon
1 tablespoon Dijon-style mustard
1 tablespoon margarine or butter, melted [14.2 g]
1 teaspoon honey
1/4 cup fine dry bread crumbs [28 g]
1/4 cup finely chopped pecans [28 g]
2 teaspoons snipped fresh parsley
2 teaspoons snipped fresh tarragon
Snipped fresh tarragon (optional)
Snipped fresh parsley (optional)
Lemon slices (optional)


Directions

1. Rinse fish; pat dry with paper towels. Place fish in a plastic bag set in a deep bowl; set aside. Combine orange peel, orange juice, olive oil, and the 2 teaspoons tarragon; pour over fish, turning to coat. Seal bag; let stand at room temperature for 20 minutes.

2. Meanwhile, preheat oven to 425 degee F. In a small dish combine mustard, melted margarine or butter, and honey; set aside. In another dish combine bread crumbs, pecans, parsley, and the remaining 2 teaspoons tarragon. Remove salmon from marinade; discard marinade.

3. Place fish, skin side down, on greased shallow baking pan. Brush with mustard mixture; sprinkle with crumb mixture, pressing crumbs gently to coat. Bake, uncovered, for 12 to 16 minutes or until fish just flakes easily with a fork. If desired, sprinkle with additional tarragon and parsley. Garnish with lemon slices. Makes 4 servings.