Thursday, June 9, 2011

Pecan-Crusted Salmon

I love pecans. I promise if you put pecans in almost any food, I will be attracted to it. Pecan waffles? Pecans in a salad? Pecan ice cream? Peas porridge in the pot nine days old --with pecans? I will order that!

We have a new cookbook from Taste of Home of their most requested recipes. (You can buy it here.) Our first recipe from the new cookbook: Yup. Pecans. Not only pecans, but pecans and salmon. You can't lose. 
Pecan-Crusted Salmon
(Not my recipe, just passing on the goodness.)

Start with 4 salmon fillets (about 6 oz each); place them in a large Ziploc bag, and add 2 cups of milk. Seal the bag and turn to coat them with the milk. Let it sit for 10 minutes.

It looks disgusting.

While the salmon is sitting, combine 1 cup finely chopped pecans, 1/2 cup all-purpose flour, 1/4 cup packed brown sugar, and 2 teaspoons each seasoned salt and pepper.

Mix, mix.
You'll want to use a shallow bowl, because you'll be coating the salmon with this mixture.

Coat the fillets with the pecan mixture, gently pressing into the fish.

In a large skillet, brown salmon over medium-high heat in 3 tablespoons canola oil. Transfer the browned fillets to a 15-in by 10-in baking pan (basically, a cookie sheet) coated with cooking spray.

Ready to bake!

Bake at 400 for 8-10 minutes or until the fish flakes with a fork.


You'll want to serve the salmon immediately, as it's best warm. The crust keeps the meat warm, but it's meant to be eaten soon out of the oven.

We paired the salmon with cornbread, steamed broccoli, baby carrots, and (of course) sweet tea.

As the darling Julia says, bon appetit!
Or, as my aunt Jenny says, "Pass things!"

1 comment: