This recipe is taken from the Weight Watchers cookbook. I thought it seemed perfect for Lent.
Enjoy!
1/4 c. honey
4 t. finely chopped pecans
1 T. soy sauce
4 (6 oz) salmon fillets
1/4 t. salt
1/4 t. black pepper
1. Preheat oven to 425 degrees.
2. Combine first three ingredients in a large zip-top bag. Sprinkle fish with salt and pepper; add to bag and seal. Marinate in refrigerator at least 15 minutes. I like to marinate mine all day so all that flavor gets infused.
3. Remove fish and nuts from bad, reserving marinade. Place fish on foil lined pan and top with nuts.
4. Bake at 425 degrees for 15 minutes or until fish flakes easily with a fork, basting fish twice with reserved marinade while baking.
4 t. finely chopped pecans
1 T. soy sauce
4 (6 oz) salmon fillets
1/4 t. salt
1/4 t. black pepper
1. Preheat oven to 425 degrees.
2. Combine first three ingredients in a large zip-top bag. Sprinkle fish with salt and pepper; add to bag and seal. Marinate in refrigerator at least 15 minutes. I like to marinate mine all day so all that flavor gets infused.
3. Remove fish and nuts from bad, reserving marinade. Place fish on foil lined pan and top with nuts.
4. Bake at 425 degrees for 15 minutes or until fish flakes easily with a fork, basting fish twice with reserved marinade while baking.
*Cascio's carries an excellent line of Salmon fillets that would be perfect with this recipe.
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