Pecan Salmon Roll Food

PECAN CRUSTED SALMON

Steps:

• 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 until browned.
• Turn and saute until done.
• Approximately 5 to 6 minutes per side.

PECAN SALMON ROLL

Steps:

• In a medium bowl, beat together cream cheese, green onion, lemon juice, horseradish, and cayenne. Fold in salmon until well blended. Cover, and chill in the refrigerator at least 2 hours.
• Shape the cream cheese and salmon mixture into a log, approximately 8 inches long. Roll log in pecans and parsley to coat. Refrigerate until serving.

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 CINNAMON ROLLS

Steps:

• After the dough comes together, on a well-floured surface, using a lightly floured rolling pin, roll out the dough to a 15 by 11-inch rectangle. In a mixing bowl add the pecans, brown sugar, and cinnamon.
• Spread the softened unsalted butter over the dough leaving a 1/2-inch border. Sprinkle the cinnamon sugar evenly over the dough. Starting with the long side, roll up the dough tightly ending with the seam-side down. Cut 10 slices each about 1/2-inch thick.
• Place in 2 (9 by 13-inch) greased baking dishes and cover with a kitchen towel. Allow the rolls to rise in a warm environment for an additional 15 to 20 minutes. Brush with melted butter before baking
• Bake at 400 degrees F until the tops are golden brown, about 25 to 30 minutes. Remove from the oven and brush tops with melted butter and cool on cooling rack. Drizzle with prepared cream cheese glaze.
• To make Cream Cheese Glaze: In a mixing bowl, combine the powdered sugar, cream cheese, butter, milk, and vanilla.
• To make Rapid Rolls:
• Preheat the oven to 400 degrees F.
• In the bowl of a stand mixer, fitted with the paddle attachment, combine the instant yeast, and warm water. Let it activate for 5 minutes until bubbly. Stir in the honey.
• On low speed, add 1/2 cup melted butter, 2 teaspoons salt, and eggs. Slowly add the flour cup-by-cup until fully incorporated and the dough pulls away from the sides of the mixing bowl. Add more flour if it is too sticky.
• Portion the dough into 24 even servings. Form the rolls into desired shape and let rise approximately 20 minutes, or until doubled in size. Place the rolls in a cast iron skillet or on a baking sheet. Brush the rolls with melted butter.
• Bake for 25 minutes until the tops are golden brown. Remove from the oven and brush with more melted butter, and sprinkle with a little salt.
• Cook's Note: This recipe can be used as a traditional loaf bread, pizza dough, and for both savory and sweet rolls.

CHRISTMAS SALMON PARTY ROLL

Steps:

• Drain salmon, flake with a fork.
• Add cream cheese, lemon juice, onion, and horseradish.
• Mix well and chill several hours.
• Shape into a log.
• Combine pecans and parsley and mix well.
• Roll log in pecan mixture and chill several hours.
• Serve with crackers.

MAPLE PECAN CRUSTED SALMON

Steps:

• In a medium saucepan, melt the butter. Stir in the maple syrup, Worcestershire sauce, salt, pepper, and ground mustard. Stir over medium heat until the mixture is warmed through, 3-4 minutes. Remove from the heat and let cool to room temperature.
• While the marinade is cooling, pour the pecans into a dry skillet and heat over medium heat, tossing frequently, until golden and toasted. Remove from heat; let the pecans cool to room temperature and then chop finely.
• Place the salmon fillets in a gallon-sized ziploc bag. Pour the maple marinade over the salmon, coating the salmon pieces evenly. Seal the bag and refrigerate for 30 minutes or up to 4 hours.
• Preheat the oven to 325 degrees F. Line a baking sheet with foil and lightly spray with nonstick cooking spray.
• Place the toasted, chopped pecans on a plate or shallow pie dish. Remove the salmon from the refrigerator. Dip the top side of each salmon fillet in the pecan crumbs pressing the salmon lightly into the pecans so they adhere to the top of the salmon. Place the fillets pecan-side up on the prepared baking sheet.
• Sprinkle the salmon with a pinch of salt.
• Bake the salmon for 20-22 minutes until cooked through but still tender inside (not overcooked). The salmon should flake easily with a fork but still be soft and not dry.
• Serve immediately with fresh lemon wedges.

SALMON PECAN ROLL

Steps:

• In a medium bowl, beat together cream cheese, green onion, lemon juice, horseradish, and cayenne. Fold in salmon until well blended. Cover, and chill in the refrigerator at least 2 hours. Shape the cream cheese and salmon mixture into a log, approximately 8 inches long. Roll log in pecans and parsley to coat. Refrigerate until serving.

SALMON-AND-SPINACH ROLLS

Steps:

• Preheat oven to 425 degrees. In a small bowl, combine spinach, cream cheese, and garlic and season with salt and pepper.
• Lay 1 sheet phyllo on a work surface and lightly brush with butter. (Keep extra phyllo covered while you work.) Stack 2 more sheets on top, brushing each with butter. Cut stack in half crosswise. Repeat with remaining 3 sheets phyllo and more butter to make 4 stacks total.
• Season salmon with salt and pepper, then place 1 fillet in center of each stack and top with spinach mixture. Fold 2 opposite sides of each stack over spinach mixture and tuck other 2 sides beneath to form a packet. Brush tops and sides with butter. Bake packets on a parchment-lined baking sheet until golden brown, about 10 minutes.