Pecan Crusted Salmon

2 Tbsp finely chopped fresh basil leaves
1 1/2 Tbsp Dijon mustard
1/4 tsp kosher salt
1/8 tsp black pepper
2 oz dry vermouth or white wine
2 Tbsp fresh lemon juice
4 salmon fillets
2 Tbsp butter, melted
1/2 cup chopped pecans

Preheat oven to 400 degrees F.

In a bowl, mix together the basil, mustard, salt, pepper, vermouth or white wine, and lemon juice.
Smooth the mixture over the salmon, covering top and bottom, then arrange salmon fillets in a shallow baking pan or sheet, making sure you leave enough room between each one so they bake evenly.
Mix the melted butter and pecans together, then spoon even amounts over each fillet, spreading out slightly to cover the top of the fillets.
Put the salmon in the preheated oven and cook for about 15 to 20 minutes, or until the salmon is cooked all the way through.
Remove and serve hot.
You can cut the salmon fillets into smaller finger-food size and use the same recipe, just decrease the cooking time to about 12 to 15 minutes, depending on how small the pieces are.