This recipe was purely experimental, but it turned out amazing, so I wanted to share! It’s a great way to liven up a salmon fillet, and makes a great alternative to battering, as it’s gluten free but still crunchy!

1/4 cup melted butter
3 Tbsp Dijon mustard
1 1/2 Tbsp honey
1 tsp juice of clementine or orange
1/2 cup finely chopped pecans
4 small salmon fillets
1 lemon, sliced into thing wedges
salt and pepper to taste

1. Preheat oven to 400°.

2. In a small bowl, mix butter, mustard, honey, and clementine juice and set aside.

3. In a very lightly oiled baking pan or Pyrex dish, place each fillet skin side down and brush with the butter mixture, then top with a liberal sprinkling of crushed pecans.

4. Bake for about 15 minutes or until fish flakes easily with a fork. At the end, broil for a minute or two so pecans brown, careful not to burn them.

5. Serve on a bed of greens garnished with lemon wedges, salt and pepper.