2 salmon fillets (6 ounces each)
2 tablespoons mayonnaise
1/2 cup finely chopped pecans
1/3 cup seasoned bread crumbs
2 tablespoons grated Parmesan cheese
1 tablespoon minced fresh parsley
1 tablespoon butter, melted
CUCUMBER SAUCE:
1/2 cup chopped seeded peeled cucumber
1/2 cup vanilla yogurt
1/2 teaspoon snipped fresh dill or 1/4 teaspoon dill weed
1/8 teaspoon garlic powder
Place salmon skin side down in a greased ll-in. x 7-in. x 2-in. baking dish. Spread 1 tablespoon mayonnaise over each fillet. Combine the pecans, bread crumbs, Parmesan cheese, parsley and butter; spoon over salmon. Bake at 425 degrees for 10-15 minutes or until fish flakes easily with a fork.
Meanwhile, in a small bowl, combine the cucumber sauce ingredients. Serve with the salmon.
Yield: 2 servings.
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