Home Healthy Recipes A sheet-pan salmon recipe with honey-Dijon glaze and a crisp, pecan topping

A sheet-pan salmon recipe with honey-Dijon glaze and a crisp, pecan topping

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NOTE: You can ask your fishmonger to remove the skin from the salmon. Some salmon skin will slip off easily. If it doesn’t, place the fillet skin-side down, and using a sharp knife, start at the thin end of the fillet and slice between the salmon and the skin. Using a towel, if necessary, grasp the skin with one hand while using the other to slice, slanting the blade toward the skin. Or, if you prefer the skin on, leave it.



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