This image is the salmon fillets ready to be put under the broiler, click for a larger view.
This time we found some wild caught salmon and a new recipe that is quite tasty and draws from some of the old Creole roots from New Orleans. Using a glaze of honey and Creole mustard this is brushed onto the salmon fillet and topped with chopped pecans, then broiled until done.
|2||Tbsp||Creole mustard, (Zatarain’s)|
|6||Each||Salmon fillets, 6-ounces each|
|½||Tsp||Freshly cracked black pepper|
|1.||Preheat broiler to a high setting|
|2.||Combine the Creole mustard and honey in a small bowl until well mixed.|
|3.||Place the salmon fillets onto a sheet pan or broiler pan lightly coated with cooking spray.|
|4.||Evenly brush the honey mustard mixture onto all the fillets, and then season with the black pepper and salt. Sprinkle the pecans evenly between the salmon fillets.|
|5.||Place about 6 to 8 inches from the broiler and allow to cook for 8 to 10 minutes, or until fish flakes easily with a fork.|