Pecan Crusted Salmon

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Pecan crusted salmon

Pecan crusted salmon

Much as our group enjoyed Susan’s pre-dinner drinks, a girl’s gotta eat sometime. Mid-evening we headed into the dining room where the laughing continued. Somehow, though, we managed to get in a few bites of food: pecan crusted salmon, feta rice casserole, broccolini and caramel cake.

If you have a smoker, we suggest you make the salmon using the second method below. The smokiness of the fish complements the nut crust perfectly. Don’t have a smoker? Not a problem, it’ll be wonderful cooked in the oven. Oh, heck…You can’t go wrong either way.

Pecan-Crusted Salmon
 
Author:
Recipe type: Main
Serves: 8 portions
Ingredients
  • 2 pound salmon fillet
  • salt
  • pepper
Pecan Crust:
  • 1¼ cup chopped pecans
  • 1½ teaspoon minced garlic
  • 1 teaspoon salt
  • 3 tablespoons fresh dill or 1½ teaspoons dried dill
  • 5 tablespoons unsalted butter, melted
Instructions
Pecan Crust:
  1. Combine the pecans, garlic, salt, dill and melted butter in the bowl of a food processor and process until the pecans resemble tiny peas.
Salmon (Note alternative method using stove-top smoker below):
  1. Preheat the oven to 400 degrees.
  2. Lightly season the salmon with salt and pepper. Spread the pecan mixture over the fillet. (It's okay if some falls off the salmon.) Place it on cookie sheet or in a large pan and bake for approximately 15-20 minutes or until the fish is done. (You can tell it's ready when the salmon turns a slightly lighter pink and easily flakes when pierced with a fork.)
Alternative Smoked Salmon Method:
  1. Smoke the salmon fillet according to the directions of your smoker. (We used a Camerons Stovetop Smoker.)
  2. Preheat oven to 350 degrees.
  3. While the salmon is cooking, make the pecan crust. Spread it evenly in a large baking pan and cook 10-15 minutes, until the pecans are toasted.
  4. To serve, transfer the salmon to a large serving plate and top with the toasted pecan crust.

 

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