Salmon With Pecan Honey Sauce Food

SALMON WITH HONEY PECAN SAUCE

Steps:

• Sprinkle salmon with seasoned salt and pepper. Place fish on oiled grill rack, skin side down. Grill, covered, over medium-high heat or broil 4 in. from heat until fish just begins to flake easily with a fork, 6-8 minutes., Meanwhile, in a small saucepan, cook the pecans, honey and butter over medium heat until bubbly, 5-7 minutes. Serve with salmon.

BAKED SALMON WITH HONEY MUSTARD SAUCE

Steps:

• Preheat the oven to 375˚. Line a baking sheet with foil and lightly coat with cooking spray. Lay the salmon skin-side down on top. Set aside.
• Combine the mayonnaise, mustard, honey, chives and a pinch each of salt and white pepper in a medium bowl and stir to thoroughly combine. Remove half of the sauce to a separate bowl and set aside for serving. Season the salmon with salt and white pepper and spoon the remaining sauce over the fish, spreading it evenly all over the top and sides of each fillet.
• Roast just until the fish is opaque in the center, about 7 minutes. Switch to the broiler setting. Broil the fish until browning in spots, 6 to 8 minutes. (Keep your eye on it to avoid burning.) Garnish with chives and serve with the reserved sauce.

SALMON WITH PECAN-HONEY SAUCE

Steps:

• Sprinkle salmon with salt and pepper. In a large skillet, heat oil over medium-high heat. Add salmon in batches; cook until fish just begins to flake easily with fork, 10-12 minutes. , Meanwhile, melt butter in a small saucepan. Add pecans and honey; cook over medium-low heat until bubbly, 8-10 minutes. Serve with salmon.

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.

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 SALMON SALAD WITH HONEY MUSTARD DRESSING

Steps:

• Preheat oven to 350 degrees.
• In a small bowl combine the honey, mustard, oil and lemon juice.
• Whisk well.
• Remove 1/3 cup-cover and set aside the 2/3 cup.
• Lightly coat salmon filets with the honey-mustard glaze, then coat with the ground pecans.
• Repeat until all filets are prepared.
• Place 1 T. olive oil a medium oven proof pan over medium heat.
• Cook filets 2-3 minutes on each side, turning carefully and only once to lightly brown both sides.
• Place in preheated oven and bake for another 5 minutes.
• Meanwhile place 2 cups of mixed salad green's on each of 6 plates.
• Divide the tomatoes and oranges evenly between plates.
• Remove fish and place one filet on each of the salad beds.
• Drizzle with remaining dressing and sprinkle with the chopped pecan pieces.
• Serve.

PECAN ENCRUSTED SALMON WITH DIJON HONEY GLAZE

Steps:

• Preheat oven to 350°; Line shallow roasting pan with non-stick aluminum foil, or spray with non-stick pan spray.
• Combine bread crumbs, pecans, parsley and salt and pepper to taste. Set aside. Make Dijon sauce by combining butter, Dijon, honey, garlic, lemon juice and olive oil.
• Press crumb mixture on top of salmon. Drizzle Dijon mixtures over salmon and bread mixture.
• Bake salmon 15-20 minutes in preheated oven, or until it flakes easily with a fork. Drizzle glaze over salmon again half way through cooking.