Pecan Crusted Salmon

 

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Ingredients 2 salmon fillets (6 ounces each) 2 tablespoons mayonnaise 1/2 cup finely chopped pecans 1/3 cup seasoned bread crumbs 2 tablespoons grated Parmesan cheese 1 tablespoon minced fresh parsley 1 tablespoon butter, melted CUCUMBER SAUCE: 1/2 cup chopped seeded peeled cucumber. DIRECTIONS Put the pecans in a food processor and chop until fine. Add garlic, salt and cayenne pepper to food processor and process just till mixed well. Brush the salmon fillets with olive oil and roll in pecan mixture. Heat a large non-stick fry pan and lightly saute the salmon on one side.

Pecan Crusted Salmon This pecan crusted salmon one of my favorite ways to cook salmon. It comes out tender and flaky every time! It also has.

Mix bread crumbs, pecans, and fresh parsley together in a small bowl. Whisk olive oil, soy sauce, brown sugar, lemon pepper, thyme, basil, dried parsley, and garlic powder together in another bowl. Pour the brown sugar glaze generously over each piece of salmon.

Cover the top of each fillet with bread crumb mixture. Pecan Crusted Salmon for the win! This super easy and healthy fish recipe will be a hit with everyone at your dinner table. The salmon is seasoned then coated in toasted pecans and cooked in a delicious maple glaze. You will love it!

Grease the casserole dish and place the salmon fillets in there. Divide the pecan mixture in half and pat evenly over the top of each fillet. Bake for 14-20 minutes or until the topping has lightly browned and the fish flakes with a fork. Serve. Press salmon fillets top-side-down into the finely chopped pecans to coat.

Arrange salmon fillets in the center of prepared baking sheet. In a medium bowl, combine Brussels sprouts, remaining olive oil, garlic powder, Italian seasoning, pecans halves, and salt and pepper to taste. Ingredients 3 tablespoons Dijon mustard 3 tablespoons butter, melted 5 teaspoons honey ½ cup fresh bread crumbs ½ cup finely chopped pecans 3 teaspoons chopped fresh parsley 6 (4 ounce) fillets salmon. Brush honey mustard mixture over salmon. Sprinkle pecan mixture on top of honey mustard mixture, patting with your fingers to help it adhere to the salmon.

Drizzle remaining melted butter over the pecan-crusted salmon. Bake 10 to 12 minutes, until the salmon flakes easily with a fork. Preheat oven to 400 degrees F. To make the pecan crust, combine pecans, Panko and parsley in the bowl of a food processor until mixture resembles.

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Evenly distribute the pecan mixture on top of each salmon fillet.

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Good smoked salmon needs little embellishment, but it is nice to do something other than pair it with capers and sour cream.

“The America's Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America's Most Trusted Test Kitchen” by America's Test Kitchen
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Brush the Pecan Butter over the trout; top with the remaining chopped pecans and the Creole Brown Fish Sauce.

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Spread the pecans in a single layer on a large rimmed baking sheet and toast in the oven on either rack until fragrant and a shade or two darker—but not burnt!—about 8 minutes.

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Spread on the salmon and roast at 450°F until opaque throughout, 8 to 10 minutes.

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Cover each fillet of sole on both sides with flour, dip in an egg wash, then coat with the nut mixture.

“Cooking with the Bible: Biblical Food, Feasts, and Lore” by Anthony F. Chiffolo, Rayner W. Hesse
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Pecan-Crusted Oysters Fill a pot halfway with oil, set over medium-high heat, and bring to 375°F (190°C).

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Sprinkle a few chopped pecans over tops and bake in 350° oven 15 to 17 minutes, then reduce temperature to 250° for 10 minutes or until set.

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Drizzle the trout with the olive oil, and wrap each fillet in parchment paper.

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Simmer uncovered about 14 minutes or until salmon flakes easily with fork.

“Betty Crocker Cookbook, 11th Edition: 1500 Recipes for the Way You Cook Today” by Betty Crocker
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Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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5 comments

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  • There is no need to inject the kind of language you did in your description and narrative. Not all of us live in the gutter. If you think it makes your presentation more “exciting” (for lack of a better word) you are sorely mistaken.

  • This is a keeper. I used two salmon fillets. I exchanged the cayenne pepper with smoked paprika and chili powder. For one of the fillets, I added parmesan cheese to the mayo mixture. I prefer the additional cheese, but both fillets were good.

  • If I could make a suggestion, try scoring the skin side of the fish. It’ll help keep the fish from bowing and the skin will be nice and crispy. Just make sure you season between the score cuts.

  • hey Meiko, I am going to try this recipe. Also, your interview with Side Hustle Pro is what brought me here. I wish you thousand of views and subscribers starting with me. Blessings!

  • Another hit with this pecan crusted salmon! The delicious smell made the kitchen smell like an expensive restaurant in Boston. And tasted like a high price one! ��