Orange Pecan Salmon For Two Food

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.

ORANGE PECAN BAKED SALMON

Steps:

• Preheat the oven to 350° F. Combine all ingredients except for the nuts and salmon in a large bowl.
• Pour half of the mixture into a container with the salmon and marinate for 30 minutes. Discard the marinade.
• Pour the other half of the mixture into a small sauce pan set over medium high heat and bring to a boil. Stirring frequently, reduce the mixture until it thickens into a glaze but is still pourable. This will take about 5 - 8 minutes. Stir in the nuts.
• Place the salmon on a foil lined pan. Baked for 15 - 20 minutes, or until salmon flakes easily with a fork.
• Pour the reduced sauce with nuts over the cooked salmon and serve.

ORANGE PECAN SALMON

Steps:

• 1. In a small bowl, combine the marmalade, soy sauce, salt and pepper. Pour 2/3 cup marinade into a large resealable plastic bag. Add the salmon; seal bag and turn to coat. Refrigerate for up to 30 minutes. Set aside remaining marinade.
• 2. Drain and discard marinade from salmon. Place salmon in a greased 11-in. x 7-in. baking dish. Bake, uncovered, at 350° for 20-25 minutes or until fish flakes easily with a fork.
• 3. In a small saucepan, bring reserved marinade to a boil; cook and stir until slightly thickened. Stir in pecans; serve with salmon. Yield: 4 servings.
• 4. Nutrition Facts: 1 fillet with 3 tablespoons sauce equals 582 calories, 32 g fat (5 g saturated fat), 85 mg cholesterol, 1,137 mg sodium, 44 g carbohydrate, 3 g fiber, 33 g protein.
• 5. Serve salmon alone or place on top of spinach salad. Tastes great with goat cheese and avacado

TARRAGON-PECAN SALMON

Steps:

• Rinse fish; pat dry with paper towels. Place fish in a plastic bag set in a deep bowl; set aside.
• Combine orange peel, orange juice, olive oil, and the 2 teaspoons tarragon; pour over fish, turning to coat.
• Seal bag; let stand at room temperature for 20 minutes.
• Meanwhile, preheat oven to 425 degees F.
• In a small dish combine mustard, melted margarine or butter, and honey; set aside.
• In another dish combine bread crumbs, pecans, parsley, and the remaining 2 teaspoons tarragon.
• Remove salmon from marinade; discard marinade.
• Place fish, skin side down, on greased shallow baking pan.
• Brush with mustard mixture; sprinkle with crumb mixture, pressing crumbs gently to coat.
• Bake, uncovered, for 12 to 16 minutes or until fish just flakes easily with a fork.
• If desired, sprinkle with additional tarragon and parsley. Garnish with lemon slices.