Sunday, January 30, 2011

Honey Dijon Pecan Salmon

6-8 oz chopped pecans
½ salmon
1 T honey
4 T Dijon
¼ stick butter
Fresh Parsley
Old Bay Seasoning
Italian Bread Crumbs

Rinse salmon both sides. Cut 18” wide tin foil to be 3-4 inches longer than salmon on both ends. Lay paper towels on foil. Pat salmon dry. Discard paper towels. Sprinkle generously with Old Bay on both sides. In Pyrex, melt butter, add Dijon and honey. Take fork and whisk until it turns into a sauce. Pour ½ on top and smear and then smear on the other side. Put pecans on top and sprinkle on bread crumbs. Pinch off parsley and chop finely. Sprinkle on top. Fold sides on foil up and over salmon. Put 3 holes in foil. Use full chimney, indirect on BBQ. After cooking 15 minutes unfold tin foil and let air out. Cook 10 more minutes with lid on. 25 minutes total cook time. Stick fork between salmon flakes to see if it is done. It gets too dry if you cook it too long. Use a cookie sheet and tongs to pull it off the grill.

From Uncle Mike Garrick, the master BBQ’er, May 2005

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