Honey-Mustard-Butter Salmon With Cranberry Pecan Feta Crumble

A harvest/seasonal version of salmon with a crumble crust

By @starinfinitefood

Original recipe source

Cook time: 40 minutes

Servings: 4

Ingredients

• 0.5 cup raw pecans
• 0.25 cup dried cranberries
• 2 oz feta cheese
• 0.25 cup scallions
• 0.25 tsp salt
• 1 to taste pepper
• 0.5 orange orange zest
• 2 tbsp melted butter
• 2 tbsp Dijon mustard
• 2 tbsp honey
• 1 squeeze lemon juice
• 0.5 orange orange slices
• 0.5 lemon lemon slices
• 1.5 lb salmon filet
• 1 to taste salt
• 0.5 portion butter mixture
• 1 portion crumble
• 1 drizzle olive oil
• 0.5 portion remaining butter mixture

Instructions

1. Preheat the oven to 275 F. Line a sheet pan with parchment paper.
2. Make the crumble. Add the pecans and begin to chop them.
3. Add the cranberries and chop them.
4. Add the feta and scallions, chopping after each ingredient is added.
5. Add the salt, pepper and orange zest and chop until the mixture is combined and a “crumble” is created.
6. Make the butter mixture. Add the butter, mustard, honey and lemon juice to a small bowl and mix to combine.
7. Place the lemon and orange slices in a rectangle on the parchment lined sheet pan. Place the salmon on top, then salt the salmon.
8. Add half the butter mixture to the top of the salmon, then brush it over the top. Add the crumble and spread it evenly over the top of the salmon. Drizzle the salmon with olive oil.
9. Place the salmon in the oven for 35-40 minutes.
10. Plate the salmon, then drizzle with the remaining butter, if using.