Tarragon-Pecan Salmon - cooking recipe

Ingredients

24 ounces salmon fillets
2 teaspoons orange zest
1/4 cup orange juice
2 tablespoons olive oil
2 teaspoons fresh tarragon, coarsely chopped
1 tablespoon dijon-style mustard
1 tablespoon margarine or 1 tablespoon butter, melted
1 teaspoon honey
1/4 cup fine dry breadcrumb
1/4 cup pecans, finely chopped
2 teaspoons fresh parsley, coarsely chopped
1 lemon
2 teaspoons fresh tarragon, coarsely chopped

Preparation

Rinse fish; pat dry with paper towels. Place fish in a plastic bag set in a deep bowl; set aside.
Combine orange peel, orange juice, olive oil, and the 2 teaspoons tarragon; pour over fish, turning to coat.
Seal bag; let stand at room temperature for 20 minutes.
Meanwhile, preheat oven to 425 degees F.
In a small dish combine mustard, melted margarine or butter, and honey; set aside.
In another dish combine bread crumbs, pecans, parsley, and the remaining 2 teaspoons tarragon.
Remove salmon from marinade; discard marinade.
Place fish, skin side down, on greased shallow baking pan.
Brush with mustard mixture; sprinkle with crumb mixture, pressing crumbs gently to coat.
Bake, uncovered, for 12 to 16 minutes or until fish just flakes easily with a fork.
If desired, sprinkle with additional tarragon and parsley. Garnish with lemon slices.