Today, I write this recipe for my mom. 

We celebrate mother’s day many states away and if I can’t cook her favorite fish in person, I’ll at least do it virtually. 

My mom who put up with my picky eating as a kid and teenager and would make me flounder whenever she served salmon for her and dad. 

I won’t write what else my mom put up with from me, but let’s just say she’s a champ and I owe a lot to her love and support. 

But look now mom, my tastes have changed, I’m cooking with mushrooms (those always got picked out of my dinners!), and I like salmon (finally!)

Recipe:

2 6 oz salmon fillets

1 tablespoon dijon mustard

1/3 cup toasted pecans, finely chopped

1/4 cup panko breadcrumbs

salt and pepper

olive oil

 

Preheat your oven to 400 degrees F.

In a small bowl mix together the chopped pecans and panko breadcrumbs, set aside. 

Season your salmon with salt and pepper on both sides.  With the salmon skin side down, coat each side evenly with the dijon mustard.  Firmly press the pecan panko mixture on top of the mustard coated salmon. 

Carefully move the fillets to an oven and broiler safe pan that has been drizzled with 1/2 tablespoon of olive oil.  Drizzle a little more olive oil on top of each of the salmon fillets before placing in the oven. 

Bake until completely cook, about 10-12 minutes. Then transfer to the broil for an additional minute to brown the topping.

Remove from the broiler and serve immediately.  

Happy Mother’s Day Mom! (and to all other Mom’s too!)