aking the remainder of the recipe.
On one plate combine
Make the pecan-crusted chicken first since it is
f salmon with dressing; press into pecans until evenly coated. Place, pecan
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.
Place salmon in a large resealable plastic bag; add milk.
Seal bag and turn to coat.
Let stand for 10 minutes; drain.
Meanwhile, in a shallow bowl, combine the pecans, flour, brown sugar, seasoned salt and pepper.
Coat fillets with pecan mixture, gently pressing into the fish.
In a large skillet, brown salmon in oil over medium-high heat.
Transfer to a 15 x 10 x1-inch baking pan coated with non stick cooking spray.
Bake at 400 degrees for 8-10 minutes or until fish flakes easily with a fork.
Preheat oven to 500\u00b0. Cover baking pan with foil. Combine pecans and next 4 ingredients. Dip salmon fillets into olive oil and then pecan mixture. Place in a single layer on the baking pan. Bake approximately 10 minutes until fish flakes.
Place first four ingredients in a food processor and pulse until pecans are finely chopped. Pour out onto a plate.
Coat salmon fillets on both sides with olive oil. Press filets into pecans until all pecans are used.
Heat small amount of olive oil in a large skillet. Cook salmon about 5 minutes on each side until pecans are lightly brown and salmon is tender.
Place salmon skin side down in a greased 11-in. x 7-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\u00b0 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.
ew minutes.
Let the salmon come to room temperature Brush
Remove skin from salmon.
Combine sesame seeds and
hisk well.
Place the salmon fillets in a glass baking
Heat a non-stick skillet, add pine nuts and stir until toasty, about 5 minutes. In a large bowl, place all salad ingredients (reserve half of the cilantro and half of the pine nuts for garnish).
In a separate bowl, stir dressing ingredients together.
In a bowl, combine cumin, paprika, salt and pepper. Cut salmon in 8 strips and coat with spices. Grill (or sear in a non-stick skillet brushed with canola oil) until crusty.
Toss salad and dressing; divide on plates. Top with salmon and reserved cilantro and pine nuts.
illet with buttermilk.
Press pecan mixture on top of buttermilk
br>To Assemble
Brush salmon filet with olive oil and
o accommodate the fish. Place salmon in pan skin side down
ish.
6.\tSeason salmon with salt and pepper
Preheat the oven to 400 degrees F (200 degrees C).
Mix bread crumbs, pecans, and fresh parsley together in a small bowl.
Whisk olive oil, soy sauce, brown sugar, lemon pepper, thyme, basil, dried parsley, and garlic powder together in another bowl.
Pour the brown sugar glaze generously over each piece of salmon. Cover the top of each fillet with bread crumb mixture.
Bake in the preheated oven until salmon flakes easily with a fork, 10 to 15 minutes depending on thickness.
Pecan-Crusted Chicken:
Combine 1 cup
(May want to cut ingredients in half.)
Preheat the over to 450\u00b0F.
Mix ingredients together the syrup, soy sauce, horseradish and ginger.
Place the salmon, skin side down, in a greased, shallow baking pan.
Pour glaze over fish and top with pecan halves.
Bake for 15- 17 minutes or until the fish flakes easily.