1. Place pecans in an 8-by-11 inch or 8-inch square microwave-safe baking dish; microwave on high until slightly toasted, about 1 1/2 to 2 minutes. Transfer to a small bowl and stir in bread crumbs.

2. Trim the thin ends of the salmon fillets and discard or reserve for another use. Arrange salmon fillets in the baking pan.

3. In another small bowl, combine honey, mustard, tarragon, lemon pepper, oil, and water; brush on top of fillets. Sprinkle pecan mixture over fillets; press in gently to coat. Microwave on high until fish flakes easily when tested with a fork, 8 to 10 minutes. Let stand 3 minutes, then serve.

Source: Hannaford fresh Magazine, May - June 2012