What a mouthful, right? This recipe’s huge title is befitting of its HUGE flavor…it was SO GOOD!! I’ve been on a dijon mustard kick lately, and I wanted to try mixing it with some of my POM Wonderful pomegranate juice in a recipe. A little more brainstorming and this is what I came up with:
Pecan, Parmesan, Pomegranate and Dijon Salmon
Salmon filets (I used 3 big ‘uns)
POM Wonderful pomegranate juice
⅓ cup of finely chopped pecans
⅓ cup panko bread crumbs
¼ cup grated parmesan cheese
Salt and pepper
While you’re prepping the topping for the salmon, lay the salmon “face-down” in a shallow dish of POM Wonderful, just to moisten it a bit and give it some fruity flavor. In a smallish bowl, mix together the pecans, panko, parmesan, and a dash each of salt and pepper. In a separate bowl, combine about a tablespoon each of Dijon mustard and EVOO, then whisk to emulsify. Pour the mustard mixture into the crumb mixture, trying to uniformly incorporate the wet into the dry.
Flip the fish over in its dish (I just baked it in this same dish, so it was sitting in a little bit of pom juice when it baked) and spoon the crumb mixture on top, spreading to evenly cover each piece (the picture below was taken before I spread it out!)
(also next time I do it, I’ll use a bigger dish and spread them out a little more…it’d probably cut down on the cooking time)
I baked the fish at 400° for about 18 minutes; check it 8 minutes or so until it flakes with a fork – my filets were pretty thick. While the fish was baking, I heated about 2 Tbls Dijon mustard, ½ POM Wonderful juice, and 1 Tbls EVOO in a small saucepan, whisking it together well. When the fish was flaky in the middle and crispy on top, I plated it and drizzled the sauce on top.