4 Salmon fillets, about 6 oz. each
3 TBSP extra virgin olive oil
3 TBSP Dijon mustard
6 TBSP chopped pecans
1/2 cup heavy cream*
1 TBSP Dijon Mustard
1 TBSP drained capers, rinsed
2 TBSP finely chopped parsley
Fine sea salt and pepper to taste
Preheat oven to 400 degrees.
Line a shallow baking pan with foil and lay salmon fillets on it, skin side down, at least 1 inch apart.
Blend the olive oil and mustard together and spread 1/4 on top of each portion. Top with chopped nuts and bake through, about 10 minutes.
While salmon bakes, whip the cream until it starts to stiffen, then whip in the mustard. Stir in capers and parsley. Season to taste with salt and pepper.
Transfer salmon to plates and garnish with a dollop of the sauce
*Note: Remember if you are dairy sensitive you may be able to tolerate the heavy cream since it is primarily fat. You can always use an alternative milk but the sauce will be much thinner; you may need to experiment.
Shared by Deb D. in State College