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Prep 25min
Total25min
Servings4
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Ingredients
1
salmon fillet (1 lb)
1
teaspoon olive oil
2
tablespoons mayonnaise
1
teaspoon Dijon mustard
1/4
cup croutons, crushed
1/4
cup chopped pecans
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Steps
1
Heat closed contact grill 5 minutes. Meanwhile, brush both sides of salmon fillet with oil.
2
When grill is heated, place salmon, skin-side down, on bottom grill surface; close grill. Cook 5 minutes.
3
Meanwhile, in small bowl, mix mayonnaise and mustard. In another small bowl, stir together crushed croutons and pecans.
4
With back of spoon, spread mayonnaise mixture over salmon and sprinkle with crumb mixture; close grill. Cook 1 to 2 minutes longer or until salmon flakes easily with fork. Cut salmon into serving pieces to serve.
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Make easy work of crushing salad croutons by placing them in a small resealable plastic bag. Close the bag and crush with a rolling pin. Then add the chopped pecans to the bag and shake lightly to mix. Sprinkle the mixture directly from the bag onto the salmon.
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