Month: June 2016

Pecan Ginger Salmon

1 Tbsp.   brown sugar                                                                                               Preheat oven to 425 degrees

1 Tbsp.  reduced sodium soy sauce                                                                        In a small bowl, mix brown sugar, soy sauce, mustard, ginger and salt until blended. Brush over filets and sprinkle  with pecans.

1 Tbls. Dijon mustard                                                                                              Transfer to foil lined baking pan coated with cooking spray.  Bake 12-15 minutes until fish just begins to flake easily with a fork.

1 tsp. ground ginger                                                                                                  Enjoy with a bottle of Grady Family Vineyards Chardonnay , Pinot Grigio or Pinot Noir.

1/4 tsp. salt

Salmon filets

1/3 cup chopped pecans

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