Maple Pecan Crusted Salmon

I hadn't made a new salmon recipe in what seems like forever and needed something a bit different.  I've use maple and teriyaki (which are wonderful complements to salmon), so when I ran across this very simple recipe which included pecans, I knew I had to try it.  I had pecan-crusted fish like tilapia, but never on such a full-flavored seafood like salmon.

It is so quick and easy to put together and now that we're coming upon the end of summer, we can get back in our kitchens and use our ovens....yea!!!

MAPLE PECAN CRUSTED SALMON (serves 6)

2 to 2 1/2 pounds salmon filets, skin can be left on or removed
2 Tbsp butter
1/3 cup pure maple syrup
1 tsp Worcestershire sauce
1/2 tsp salt
1/4 tsp pepper
1/2 tsp dry ground mustard
1/2 cup pecans
salt for sprinkling
fresh lemon wedges for serving

In a medium saucepan, melt the butter.  Stir in the maple syrup, Worcestershire sauce, S&P, and dry mustard.  Stir over medium heat until the mixture is warmed through, 3-4 minutes.  Remove from the heat and let cool to room temperature.

While the marinade is cooling, pour the pecans into a dry skillet and heat over medium heat, tossing frequently, until golden and toasted.  Remove from heat; let the pecans cool to room temp and then chop finely.

Place the salmon filets in a gallon-sized ziploc bag.  Pour the maple marinade over the salmon, coating the salmon pieces evenly.  Seal the bag and refrigerate for 30 minutes or up to 4 hours.

Preheat the oven to 325F.  Line a baking sheet with foil and lightly spray with nonstick cooking spray.

Place the toasted, chopped pecans on a plate or shallow pie dish.  Remove the salmon from the refrigerator.  Dip the top side of each salmon filet in the pecan crumbs pressing the salmon lightly into the pecans so they adhere to the top of the salmon.  Place the filets pecan-side up on the prepared baking sheet.

Sprinkle the salmon with a pinch of salt.

Bake the salmon for 20-22 minutes until cooked through but still tender inside (not overcooked).  The salmon should flake easily with a fork but still be soft and not dry.

Serve immediately with fresh lemon wedges.