serving suggestion – with creamy risotto and roasted asparagus
2 tablespoons Dijon mustard
2 tablespoons melted butter
4 teaspoons honey
3 slices white fresh bread
1/4 cup walnuts
2 teaspoons chopped parsley
4 4-ounce salmon fillets
Salt and black pepper
Mix together dijon mustard and honey in a small bowl; set aside.
Put bread crumbs, butter, walnuts and parsley in a food processor and process until fine crumbs.
Season each salmon fillet with salt and pepper.
Place on a lightly greased baking sheet or broiling pan
Brush each with mustard-honey mixture. Press top of each fillet with bread mixture.
Bake at 450 F for 10 minutes per inch thickness, at thickest part, or until salmon flakes when tested with fork.