I have been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from my original cookbook which many of you have. I'm also going to be adding pictures as I retest many of these recipes. They aren't the latest thing or nouvelle cuisine. They're comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Monday, January 4, 2016

Salmon Bake with Pecan Crunch

4 salmon fillets (about 1 1/2 inches thick)
1/4 tsp. salt, 1/8 tsp. pepper
2 Tbsp. Dijon mustard
2 Tbsp. butter
1 1/2 Tbsp. honey
1/4 c. soft bread crumbs
1/4 c. finely chopped pecans
1 Tbsp. chopped fresh parsley
Lemon slices

Sprinkle salmon with salt and pepper. Place skin side down in a greased baking dish. Combine mustard, butter, and honey, and brush over salmon. Combine bread crumbs, pecans and parsley. Spoon evenly across top of salmon. Bake, uncovered, at 450 degrees for 12 to 15 minutes, or until fish flakes easily. Garnish with lemon and parsley.

This is an easy and delicious recipe for salmon from my friend Pete Bird, and her daughter, Sam.
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