NOVEMBER 28 • 2024 | 17

PECAN MUSTARD RUBBED
SALMON PLATTER
CREATED BY CERTIFIED
EXECUTIVE CHEF KELLI
LEWTON OF
TWO UNIQUE CATERING

Yield 10 servings

Ingredients
Non-stick spray
3 tablespoons Dijon mustard
2 tablespoons coarse mustard
2 tablespoons unsalted butter, melted
2 tablespoons of maple syrup
¾ cup panko breadcrumbs
½ cup finely chopped pecans
1 tablespoon orange zest
1 tablespoon finely chopped parsley
1 teaspoon sea salt, divided
½ teaspoon freshly ground black pepper,
divided
10 (4-ounce) salmon fillets
1 lemon, sliced into wedges for serving
(optional)
Garnish
1 orange sliced in circles
A bouquet of herbs such as rosemary

Directions
Preheat the oven to 400°F. Line
a large sheet pan with foil and
spray with nonstick spray. In a
small bowl combine mustards,
melted butter and syrup. In a
second bowl combine panko,
pecans, orange zest, parsley, ½
teaspoon salt and ¼ teaspoon of
pepper. Place salmon on a work
surface and season fillets with
remaining ½ teaspoon salt and
¼ teaspoon black pepper. Brush
or spoon mustard mixture over
salmon fillets, press salmon fillets
into panko mixture and place an
inch apart on the prepared sheet
pan. Lightly spray salmon with
non-stick spray. Bake for 12 to 15
minutes until the salmon is firm to
touch. Let salmon rest for 5 min-
utes. Line up on a serving platter
and garnish with sliced orange
wheels in a row on the outer
perimeter of the platter and nes-
tle in the bouquet of herbs. Serve
lemon wedges alongside if using.

Chef’s Notes
You can also roast the salmon as
a whole side versus individual
fillets. Simply place roasted salm-
on on a large serving platter and
serve with a small spatula, allow-
ing guests to help themselves by
cutting into the side.