Pecan Alaska Salmon Bake

Ingredients

2 tablespoons Dijon mustard

2 tablespoons butter, melted

1 tablespoon honey 1/4 cup fresh bread crumbs

1/4 cup finely chopped pecans or walnuts

2 teaspoons chopped fresh parsley

4 (6-ounce) salmon fillets or steaks

Directions

Heat oven to 400°F.

Blend mustard, butter and honey in a small bowl set aside.

Mix bread crumbs, pecans and parsley in another small bowl set aside.

Season salmon to taste with salt and pepper. Place on a nonstick or vegetable spray-coated baking dish. Brush salmon with mustard-honey mixture. Pat bread crumbs onto top surface of salmon.

Bake for 10 minutes per inch of thickness or until salmon flakes easily with a fork.

Source: Pecan Alaska Salmon Bake

EJ's Favorite Fish Pouches for Mom

Ingredients

• 4 (6-ounce) skinless fish fillets, such as snapper, black bass, or bronzino
• Salt and freshly ground black pepper
• Emeril's Italian Essence, or other dried Italian seasoning
• 1/2 yellow onion, thinly sliced
• 2 medium vine-ripened tomatoes, thinly sliced
• 1 lemon, thinly sliced
• 1/4 cup plus 2 tablespoons extra virgin olive oil
• Halved and pitted kalamata olives, optional

Directions

Preheat the oven to 350 degrees F.

Season the fish fillets on both sides lightly with salt and pepper.

On a work surface, lay out 6 (15-inch) square pieces of aluminum foil. Divide the onion and tomato slices evenly among the centers of the foil squares and season lightly with salt, pepper, and Italian Essence. Place 1 fish fillet over the top of each mound of vegetables and sprinkle the tops of the fillets with the Italian Essence. Divide the lemon slices among the fillets. Drizzle each fillet with 1 1/2 tablespoons of the olive oil, and sprinkle with kalamata olives, if desired. Fold foil pouches up carefully, sealing tightly on all edges, and place pouches on a large baking sheet. Bake the pouches until fillets are just cooked through and the vegetables are tender, about 20 minutes. Remove from the oven and serve immediately. Be careful to avoid the hot steam when opening the pouches.

Source: EJ's Favorite Fish Pouches for Mom