Crunchy Pecan Salmon Food

ALASKA SALMON BAKE WITH PECAN CRUNCH COATING

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). In a small bowl, mix together the mustard, butter, and honey. In another bowl, mix together the bread crumbs, pecans, and parsley.
• Season each salmon fillet with salt and pepper. Place on a lightly greased baking sheet. Brush with mustard-honey mixture. Cover the top of each fillet with bread crumb mixture.
• Bake for 10 minutes per inch of thickness, measured at thickest part, or until salmon just flakes when tested with a fork. Serve garnished with lemon wedges.

PECAN-CRUSTED SALMON

Steps:

• Place salmon skin side down in a greased 11x7-in. baking dish. Spread 1 tablespoon mayonnaise over each fillet. , In a small bowl, combine the pecans, bread crumbs, Parmesan cheese, parsley and butter; spoon over salmon. Bake at 425° for 10-15 minutes or until fish flakes easily with a fork., Meanwhile, in a small bowl, combine the cucumber sauce ingredients. Serve with the salmon.

MUSTARD & PECAN CRUSTED SALMON

Steps:

• Heat oven to 375ºF.
• Mix butter, mustard and honey until blended; spread onto fish.
• Cover baking sheet with parchment. Combine bread crumbs, nuts and pepper in pie plate.
• Dip coated sides of fish, 1 at a time, in crumb mixture; place, coated sides up, on prepared baking sheet. Gently press crumb mixture into fish to secure.
• Bake 15 to 20 min. or until fish flakes easily with fork. Serve with lemon wedges.

GLAZED PECAN-CRUSTED BAKED SALMON

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• 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.
• Bake in the preheated oven until salmon flakes easily with a fork, 10 to 15 minutes depending on thickness.

PECAN-CRUNCH SALMON

Steps:

• Sprinkle salmon with salt and pepper. Place fillets, skin side down, in a lightly greased baking sheet.
• Combine Dijon mustard, butter, and honey. Brush on salmon fillets.
• Combine breadcrumbs, pecans and parsley. Spoon mixture evenly on top of each fillet.
• Bake at 450°F for 10 minutes or until fish flakes easily.

ROASTED PECAN AND HERB-CRUSTED SALMON

Steps:

• Preheat oven to 400 degrees F.
• To make the vegetable mixture: Combine all of the ingredients in shallow roasting pan and toss to mix. Spread the mixture out to form a bed for the salmon.
• To make the salmon: In a small bowl, mix the fronds, basil, mustard, salt, and pepper. Rub each salmon fillet with the mixture and arrange them over the top of the vegetables. Drizzle the fillets with the vermouth and lemon juice.
• Combine the melted butter and pecans in a small bowl, and top each fillet with the mixture. Roast the salmon until just cooked thorough and the vegetables are tender, about 15 to 17 minutes. Serve immediately.

PECAN-CRUSTED BAKED SALMON WITH LEMON-DILL AIOLI

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Cut salmon into smaller, equal-sized portions if needed. Pat dry. Season with salt and pepper.
• Mix mayonnaise, garlic, dill, and lemon juice together in a bowl. Season with salt.
• Place the pecans in a food processor. Pulse for 1 second and check the size of the pieces. You want it to be not quite powdery, but still with some larger chunks. Continue to pulse in 1-second bursts until desired consistency is achieved.
• Place the salmon on a baking sheet. Layer the top of the salmon with aioli, then with pecans, until completely covered.
• Bake in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes.

PECAN-CRUSTED SALMON

Steps:

• Preheat oven to 400ºF. Brush flesh side of salmon with dressing; press into pecans until evenly coated. Place, pecan-sides up, on foil-covered baking sheet.
• Bake 13 to 15 minute or until salmon flakes easily with fork.
• Meanwhile, beat cream cheese spread and wine in small saucepan with wire whisk until well blended. Cook on medium-low heat 3 to 5 minute or until cream cheese spread is completely melted and mixture is well blended, stirring frequently.
• Spoon cream cheese sauce evenly onto four serving plates; top with salmon. Sprinkle with parsley.

SALMON BAKE WITH PECAN-CRUNCH COATING

Steps:

• Sprinkle salmon with salt and pepper; place, skin down, in a lightly greased 11-x7-x1 1/2-inch or 9-inch square baking dish.
• Combine mustard, butter, and honey; brush over salmon. Combine breadcrumbs, pecans, and parsley; spoon evenly across top of salmon. Bake, uncovered, at 450 for 12-15 minutes or until fish flakes easliy when tested with a fork. Garnish, if desired. Yield: 4 servings.

ALASKA SALMON BAKE WITH PECAN CRUNCH COATING

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). In a small bowl, mix together the mustard, butter, and honey. In another bowl, mix together the bread crumbs, pecans, and parsley.
• Season each salmon fillet with salt and pepper. Place on a lightly greased baking sheet. Brush with mustard-honey mixture. Cover the top of each fillet with bread crumb mixture.
• Bake for 10 minutes per inch of thickness, measured at thickest part, or until salmon just flakes when tested with a fork. Serve garnished with lemon wedges.

CRUNCHY PECAN SALMON

Steps:

• Sprinkle salmon with salt and pepper.
• Place skin side down in a lightly greased 11 x 7 baking dish.
• Combine mustard, butter, and honey.
• Brush honey mixture over salmon.
• Combine breadcrumbs, pecans, and parsley and spoon evenly over top of salmon filets.
• Bake uncovered at 450 degrees for 12 to 15 minutes or until fish flakes easily whe tested with a fork.
• Garnish with lemon slices and enjoy!