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.