Pecan Salmon Salad With Honey Mustard Dressing

Name: Pecan Salmon Salad With Honey Mustard Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup honey; 1 cup Dijon mustard; 1/2 cup olive oil, you might need a touch more; 3 tablespoons fresh lemon juice; 6 (6 ounce) salmon fillets, boned and skinned; 1/2 teaspoon sea salt; 1 teaspoon fresh white pepper; 3 cups pecans, measure then finely grind; 1 cup chopped pecan pieces; olive oil or light olive oil (for cooking); ½ cups mixed salad greens; 1 pint grape tomatoes; 1 (14 -28 ounce) can mandarin orange segments, drained and chopped

Servings: persons

1 cup honey
1 cup Dijon mustard
1/2 cup olive oil, you might need a touch more
3 tablespoons fresh lemon juice
6 (6 ounce) salmon fillets, boned and skinned
1/2 teaspoon sea salt
1 teaspoon fresh white pepper
3 cups pecans, measure then finely grind
1 cup chopped pecan pieces
olive oil or light olive oil (for cooking)
½ cups mixed salad greens
1 pint grape tomatoes
1 (14 -28 ounce) can mandarin orange segments, drained and chopped

1
Preheat oven to 350 degrees.
2
In a small bowl combine the honey, mustard, oil and lemon juice.
3
Whisk well.
4
Remove 1/3 cup-cover and set aside the 2/3 cup.
5
Lightly coat salmon filets with the honey-mustard glaze, then coat with the ground pecans.
6
Repeat until all filets are prepared.
7
Place 1 T. olive oil a medium oven proof pan over medium heat.
8
Cook filets 2-3 minutes on each side, turning carefully and only once to lightly brown both sides.
9
Place in preheated oven and bake for another 5 minutes.
10
Meanwhile place 2 cups of mixed salad green's on each of 6 plates.
11
Divide the tomatoes and oranges evenly between plates.
12
Remove fish and place one filet on each of the salad beds.
13
Drizzle with remaining dressing and sprinkle with the chopped pecan pieces.
14
Serve.

1799

kcal

Calories

154

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup honey, 1 cup Dijon mustard, 1/2 cup olive oil, you might need a touch more, 3 tablespoons fresh lemon juice, and more.

Yes, Pecan Salmon Salad With Honey Mustard Dressing falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!