1. In a food processor, combine pecans, cereal and rosemary until it resembles coarse crumbs.

2. Heat oil in a pan over medium heat. Season fillets with salt and pepper and brown fillets on all sides. Transfer to a shallow baking dish and top with pecan mixture.

3. Bake at 200°C (400°F) for 6-8 minutes or until fish is cooked through and top is golden. Serve immediately.

Tip: Cook the salmon with the skin on and remove just before serving to keep the fish from falling apart when cooking.

Variation: Pecan Bran Crusted Halibut: Replace the salmon with an equal amount of halibut filets.

In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.