Subj : 12/17 Maple Syrup Day -
To   : All
From : Dave Drum
Date : Mon Dec 16 2024 02:00 pm

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, 3-4 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 20-22 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.

 By Linda Kauppinen

 RECIPE FROM: http://www.justapinch.com

 Uncle Dirty Dave's Archives

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