2 pounds fresh Chilean Kirkland
Signature salmon fillet
2 tablespoons spicy mustard
1 tablespoon honey
2 teaspoons chopped fresh dill
½ cup finely chopped pecans
Preheat oven to 400°F. Coat a
baking sheet with non-stick spray.
Rinse salmon in cold water and
pat dry. Place salmon on prepared
In a small bowl, whisk together mustard and honey. In a separate bowl,
mix together dill and pecans.
Generously spread mustard on salmon.
Evenly sprinkle pecans over mustard.
Bake 10 minutes per inch of thickness
to an internal temperature of 145°F.
Salmon should flake easily with a fork.
Serve with lemon wedges, if desired.
Makes 4-6 servings.