Pecan-Crusted Salmon
with Honey Mustard Sauce & Lemony Apple Salad
Is there anything better than chicken with a crunchy, nutty topping? Why, yes! How about chicken coated in a creamy honey mustard sauce, then crusted in a mixture of crushed pecans, panko, and butter? (To be honest, we’d eat anything with that sprinkled on top!) The topping turns toasty and crispy in the oven as the chicken cooks to juicy perfection. As if that weren’t enough to sell you, on the side, we’re serving up lemony, apple-studded mixed greens (and more of that awesome honey mustard sauce for dipping). Weeknight luxury is just 30 minutes away!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ ounce
Pecans
(Contains Tree Nuts)
¼ cup
Panko Breadcrumbs
(Contains Wheat)
1 tablespoon
Fry Seasoning
2 teaspoon
Dijon Mustard
2 teaspoon
Honey
2 tablespoon
Mayonnaise
(Contains Eggs)
10 ounce
Salmon
(Contains Fish)
1 unit
Apple
1 unit
Lemon
2 ounce
Mixed Greens
Not included in your delivery
Olive Oil
Cooking Oil
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust rack to middle position and preheat oven to 450 degrees. Wash and dry produce. • Finely chop pecans (or crush in their bag with a heavy pan or rolling pin).
Adjust rack to top position if using salmon.
• Place 1 TBSP butter (2 TBSP for 4 servings) in a medium microwave- safe bowl. Microwave until melted, 30 seconds. • Let cool slightly, then stir in chopped pecans, panko, half the Fry Seasoning (you’ll use the rest later), a drizzle of olive oil, and a pinch of salt and pepper.
• In a small bowl, combine honey, mustard, and mayonnaise.
• Pat chicken* dry with paper towels; season with remaining Fry Seasoning, salt, and pepper. Place on a lightly oiled baking sheet. • Evenly spread tops of chicken with a thin layer of honey mustard sauce (save the rest for serving). Mound with pecan mixture, pressing firmly to adhere (no need to coat the undersides). • Roast on middle rack until crust is golden brown and chicken is cooked through, 15-20 minutes.
Swap in salmon* for chicken; roast on top rack, 8-10 minutes.
• Meanwhile, halve, core, and thinly slice apple. Quarter lemon. • In a large bowl, toss mixed greens and apple with a large drizzle of olive oil and as much lemon juice as you like. Season with salt and pepper.
• Divide chicken and salad between plates. Drizzle chicken with remaining honey mustard sauce. Serve with any remaining lemon wedges on the side.
Salmon is fully cooked when internal temperature reaches 145°.
