Pecan and Maple Glazed Salmon

Beautiful salmon fillet. Okay. I don't put any flour. I'm just gonna sear it. All right. I put a tiny bit of oil in it and I sear it and I cook it. And then I have a little bit of Dijon mustard. Tiny bit. Pecans. Maple syrup. I put a little salt and I put a little pepper. All right. You can do this in the oven or on top of the oven. Whatever you like. I prefer it on top of the oven and then make my sauce in the pan and glaze the beautiful fish and ready. Flesh first. Skin side up. Always do that so it doesn't curl. All right. And if it's a big enough fillet I make a cut in the salmon or in the in the fish skin. But it's not necessary on this little fillet. So we cook it about five minutes on the side with no skin. All right. If you put it in the oven put it at 400 for about 30 minutes. Here we go. See how it curls? That's where you want to cook it on this side longer. Okay. I can show you. I cook it finish and then show you how to glaze it. Ready to make our glaze. I have a little butter. I have a tiny bit of mustard. All right. And I say tiny. All right. Tiny. I have my pecans. Okay. And you know because I'm Jeff Berman I like a little more butter. Please forgive me. Here we go. I have our Michigan maple syrup. Yes we can do this. I have a little bit of stock here. Okay. All right. Tiny bit of lemon. Look look how little bit. Look. That's it. Sweet, savory and glazed. And we are ready ladies and gentlemen. Looks great and hopefully glazed tastes great. Oh yeah. Ready to go. See you next week. Enjoy. I do. Bye-bye.