4 pieces of salmon, about 5 oz each
2 Tbsp Dijon mustard
1 ½ cups pecans, toasted and finely chopped or processed
¼ cup yellow or Spanish onion
1 Tbsp olive oil
1 tsp chili powder
½ tsp cumin
1 medium sweet potato, skin on
1 cup chicken or vegetable stock (may substitute water)
Juice from ½ lemon
1 Tbsp honey

Preheat the oven to 400° F.

Puncture the sweet potato with a fork, then wrap it in foil. Bake in the oven until very soft, about 20 minutes, as you prepare the fish and gather the ingredients for the rest of the sauce.

Coat each salmon filet in ½ Tbsp of the mustard.

Roll each filet in the toasted, chopped pecans, coating as thoroughly as possible.

Place in a baking dish, not crowding the fish. Cover the dish with plastic wrap and refrigerate as you make the sauce.

Cook the onion in the olive oil on low heat until translucent. Add the cumin and chili powder until fragrant, about 3 minutes.

When sweet potato is cooked, remove skin and place in food processor with seasonings, stock and onion mixture.

Blend until smooth.

Remove plastic wrap from salmon and place in 400° F oven. The fish should take about 12 to 15 minutes to cook, more if you prefer the fish well done.

As the fish cooks, place the blended sauce in sauté pan and cook on medium heat. Add the honey and reduce sauce until it reaches the consistency you desire, stirring frequently.

Finish the sauce with lemon juice and add salt and pepper to taste.

Divide the sauce among 4 dinner plates, placing the baked fish on top.