makes 6 servings
6 6-8 oz. pieces of boned, skinned, trimmed Alaskan King salmon
2 cups pecan pieces
2 tbsp. chopped fresh tarragon
2-3 tbsp. Dijon mustard
2 oz. browned butter
1 red onion, peeled and chopped
Kosher salt and fresh cracked pepper
Preheat oven to 375 degrees.
Place salmon on a baking sheet coated in non-stick spray. Mix chopped tarragon with mustard, and generously coat salmon. Layer with the pecans. Heat a heavy sauté pan and melt the butter; swirl over the fire until butter turns light brown. Pour over fish. Season with salt and pepper and bake for 12-15 minutes, until fish is barely cooked through.
Serve with boiled new potatoes and a bitter green vegetable like rapini.