• 2 Tbs. Dijon mustard
• 2 Tbs. unsalted butter, melted
• 1 Tbs. plus 1 tsp. honey
• 1/4 cup breadcrumbs
• 1/4 cup pecans or walnuts, finely chopped
• 2 tsp. parsley, chopped
• 4 salmon fillets, thawed if frozen, 6 ounces each
• 1 lemon, cut into wedges

Preheat oven to 450°F. Mix first 3 ingredients in a bowl and set aside. Mix breadcrumbs, pecans and parsley in another bowl. Season salmon with salt and pepper to taste and place on a lightly greased baking sheet or broiling pan. Brush each fillet with mustard-honey mixture and top with a spoonful of breadcrumb mixture. Bake 10 minutes per inch of thickness, or until salmon flakes when tested with a fork. Serve with lemon wedges.

Per serving: calories 521, fat 21.5g, 38% calories from fat, cholesterol 181mg, protein 65.4g, carbohydrates 14.9g, fiber 1.6g, sugar 7.0g, sodium 371mg, diet points 12.4.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.2, Bread: 0.4, Lean meat: 0.1, Fat: 3.2, Sugar: 0.4, Very lean meat protein: 9.5

  view detailed nutritional information

The recommended wines are: Pinot Noir, Sauvignon Blanc, or Chablis.