Crusty Salmon

I had to take a picture of all of Reesi's utensils. She has to have a different utensil for every food on her plate.

Reesi's prayer. She always prays for "animals dead and alive."

I am not much of a cook and Larry is extremely hard to impress in the kitchen. Every time I try something new his response is, "It's okay." I take this to mean don't cook it ever again. I have tried to make salmon several times lately, but tonight I finally got the "It's good" response. I have only gotten a handful of these during our marriage so it's a big deal! Here's the recipe from the Harpeth Hills Church cookbook, Reflections of Joy, p. 179.

4 salmon fillets

1/8 tsp. salt

1/8 tsp. pepper

2 T. Dijon Mustard (I used honey mustard b/c that's what I had in my fridge)

2. T butt, melted

1 1/2 T. Honey

1/4 c. soft bread crumbs

1/4 c. finely chopped pecans (I used almonds b/c Target didn't have pecans)

2 tsp. chopped fresh parsley

Lemon slices for garnish

Sprinkle salmon with salt and pepper. Place salmon fillets, skin side down, in a light greased baking dish or spray with nonstick cooking spray. Combine mustard, melted butter and honey; brush on fillets. Combine bread, pecans, and parsley into a food processor and process a few seconds to make a crumb mixture. Spoon mixture evenly on top of each fillet. Bake fillets at 450 degrees for 10 minutes, or until fish flakes easily when tested with a fork. Garnish with fresh parsley sprigs and lemon slices if desired.