| Difficulty Level: | Serves 4  | Prep Time: 15 min  | Cooking Time: 20 min |

We have nothing against the classic Turkey Day menu. Branch out and enjoy exquisite recipes that showcase our premium ingredients. This new holiday favorite will be your best challenge as a home chef, with a four-diamond difficulty rating.

   Ingredients for Salmon:
4 tsp. Dijon Mustard
1/2 Cup Pecan Crust (Recipe to Follow)
4 tsp. Vegetable Oil
3 tbsp. Unsalted Butter
1/2 Cup Maple Glaze (Recipe to Follow)
3 tbsp. Maple Pecan Butter (Recipe to Follow)
 Ingredients for Pecan Crust:
1/3 Cup Candied Pecan Halves
3 tbsp. Panko Breadcrumbs
3 tbsp. Light Brown Sugar
2 tsp. Honey
2 tsp. Unsalted Butter (Melted)
Ingredients for Maple Sugar Glaze:
10 oz. Light Brown Sugar
3 oz. Soy Sauce
3 tbsp. Dijon Mustard
3 tbsp. Rice Wine Vinegar
3 oz. Maple Syrup (55%)
Pinch of Cayenne Pepper
2 tbsp. Fresh Lemon Juice
 Ingredients for Maple Pecan Butter:
4 oz. Unsalted Butter (Room Temperature)
2 tbsp. Light Brown Sugar
2 tbsp. Maple Syrup (100%)
How to prepare Pecan Crust: 
  1. Use a sharp knife and coarsely chop the candied pecans. Place these in a small bowl.
  2. Add the remaining ingredients and mix with your hands until well combined.
How to prepare the Maple Brown Sugar Glaze: 
  1. Combine all ingredients in a small sauce pot and bring to a simmer.
  2. Remove from the heat and set aside.
How to prepare Maple Butter: 
  1. Place softened butter in a small bowl and add brown sugar and maple syrup.
  2. Stir with a small spatula or fork until the ingredients are well blended together.
How to prepare Salmon: 
  1. Preheat the oven to 425˚F.
  2. Brush 1 tsp. of Dijon mustard on the top of each Salmon Fillet.
  3. Firmly press 2 tbsp. of Pecan Crust into the Dijon, completely covering the meat.
  4. Heat a Teflon pan over low heat, add the Oil, and melt the Butter. Cook the Salmon crust side down for 1-2 minutes, careful not to burn the crust. If you need to do this in batches, use a smaller amount of Oil and Butter, and clean the pan between batches.
  5. Place Salmon on an oven-proof pan and cook in the oven to an internal temperature of 135°F for about 7-8 minutes.
  6. Remove from the oven and transfer to 4 warm plates.
  7. Spoon 1 oz. of the Maple Glaze over the top of the Salmon, letting it pool on the plate.
  8. Top each salmon with about 2 tsp. of Maple Pecan Butter.
  9. Serve with a roasted potato medley or roasted brussels sprouts.