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
<ol>
<li class="instruction">Preheat oven to 400 degrees F.</li>
<li class="instruction">In a medium bowl, mix the pecan crust ingredients and set aside.</li>
<li class="instruction">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.</li>
<li class="instruction">Grease a baking pan with butter.</li>
<li class="instruction">Season salmon fillets with salt and pepper. Place the salmon skin down on the prepared pan and sprinkle nicely with the pecan mixture.</li>
<li class="instruction">Bake for about 10-12 minutes depending on thickness until fish flakes easily with a fork.</li>
<li class="instruction">Serve with lemon glaze. Yum!</li>
</ol>
