I live in Seattle, so I eat a lot of salmon, and every restaurant in town has at least one salmon recipe on the menu. I am so picky about my salmon that I won't eat it anywhere outside the pacific coastline where it is fresh and restaurants don't over-cook it (seriously landlocked cities, try taking the fish out a little earlier, it shouldn't be chewy!!!) I wanted to try a new recipe since we have salmon at least once a week, and I am getting bored of the same old recipes. This one was fantastic! I don't really like mustard, so I cut it back to 2 T, and we didn't have dijon, so I used a spicy sweet mustard instead. I also took a reviewer's instruction and increased the ratio of pecans to breadcrumbs (changed pecans to 2/3 cup and breadcrumbs to 1/3 cup) otherwise we cooked it exactly as written. This is definitely going in the regular rotation. Thanks!
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