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Ingredients
4 salmon filets skin on
1 tablespoon unsalted butter
¼ cup raw honey
2 tablespoons San-J Gluten Free Soy Sauce
1 tablespoon brown sugar, packed
1 tablespoon freshly grated ginger
3 cloves garlic, minced
juice of 1 lemon
salt and pepper
2 teaspoons Rumford Corn Starch - GF
PECAN CRUST:
¼ cup pecans, finely chopped
¼ cup Ian's Panko Breadcrumbs -GF
¼ cup fresh parsley leaves, finely chopped
Instructions
- Preheat oven to 400 degrees F.
- In a medium bowl, mix the pecan crust ingredients and set aside.
- In small saucepan, combine the soy sauce, honey, brown sugar, garlic, ginger, cornstarch and lemon juice and heat over medium. Bring to a boil then reduce heat to simmer until slightly thickened, about 3 minutes. Set aside.
- Grease a baking pan with butter.
- Season salmon fillets with salt and pepper. Place the salmon skin down on the prepared pan and sprinkle nicely with the pecan mixture.
- Bake for about 10-12 minutes depending on thickness until fish flakes easily with a fork.
- Serve with lemon glaze. Yum!
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