TARRAGON-PECAN SALMON

Steps:

• Rinse fish; pat dry with paper towels. Place fish in a plastic bag set in a deep bowl; set aside.
• Combine orange peel, orange juice, olive oil, and the 2 teaspoons tarragon; pour over fish, turning to coat.
• Seal bag; let stand at room temperature for 20 minutes.
• Meanwhile, preheat oven to 425 degees F.
• In a small dish combine mustard, melted margarine or butter, and honey; set aside.
• In another dish combine bread crumbs, pecans, parsley, and the remaining 2 teaspoons tarragon.
• Remove salmon from marinade; discard marinade.
• Place fish, skin side down, on greased shallow baking pan.
• Brush with mustard mixture; sprinkle with crumb mixture, pressing crumbs gently to coat.
• Bake, uncovered, for 12 to 16 minutes or until fish just flakes easily with a fork.
• If desired, sprinkle with additional tarragon and parsley. Garnish with lemon slices.