MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Mel's Maple Pecan Crusted Salmon
Categories: Seafood, Nuts, Sauces
Yield: 5 Servings
2 lb Salmon fillets
2 tb Butter
1/3 c Pure maple syrup
1 ts Worcestershire sauce
1/2 ts Salt
1/4 ts Pepper
1/2 ts Ground mustard
1/2 c Pecans; chopped fine
Salt; for sprinkling
Fresh lemon wedges;
- for serving
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 to 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.
Take your Salmon fillets and slice them up into individual serving
pieces. 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.
Set the oven @ 325°F/165°C.
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 to 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.
Recipe by Linda Kauppinen
Recipe FROM:
http://www.justapinch.com
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