PECAN CRUSTED SALMON
I made this recipe and from then on everyone asks for it! This is one of those recipes that comes from another site and I made a few adjustments. It is easy, quick and good for you.
Provided by PaulaG
Categories Fruit
Time 22m
Yield 8 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 378.9, Fat 30.2, SaturatedFat 3.2, Cholesterol 58.3, Sodium 75.4, Carbohydrate 3.9, Fiber 2.6, Sugar 1.1, Protein 24.9
PECAN-CRUSTED SALMON
This nutty coating and cool sauce turn ordinary salmon into something special. "My husband was thrilled the first time I served this," says Cheryl Bydowdki of Punta Gorda, Florida.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Place salmon skin side down in a greased 11x7-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° 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.
Nutrition Facts : Calories 830 calories, Fat 61g fat (13g saturated fat), Cholesterol 131mg cholesterol, Sodium 654mg sodium, Carbohydrate 27g carbohydrate (10g sugars, Fiber 4g fiber), Protein 45g protein.
PECAN-CRUSTED GRILLED SALMON
Enjoy this easy, elegant entrée hot off the grill in just 25 minutes.
Provided by By Betty Crocker Kitchens
Categories Dinner
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Heat closed contact grill 5 minutes. Meanwhile, brush both sides of salmon fillet with oil.
- When grill is heated, place salmon, skin-side down, on bottom grill surface; close grill. Cook 5 minutes.
- Meanwhile, in small bowl, mix mayonnaise and mustard. In another small bowl, stir together crushed croutons and pecans.
- With back of spoon, spread mayonnaise mixture over salmon and sprinkle with crumb mixture; close grill. Cook 1 to 2 minutes longer or until salmon flakes easily with fork. Cut salmon into serving pieces to serve.
Nutrition Facts : Calories 270, Carbohydrate 3 g, Cholesterol 80 mg, Fat 1 1/2, Fiber 0 g, Protein 25 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 0 g, TransFat 0 g
GLAZED PECAN-CRUSTED BAKED SALMON
Delicious and quick pecan-crusted salmon recipe that my wife loves! Great paired with a good Pinot Noir or other red wine.
Provided by Christopher Gomez
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 30m
Yield 6
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 386.3 calories, Carbohydrate 18.3 g, Cholesterol 62 mg, Fat 23.8 g, Fiber 1.7 g, Protein 25.2 g, SaturatedFat 3.1 g, Sodium 873.7 mg, Sugar 10.2 g
GRILLED SALMON WITH PESTO CRUST
Start with the great taste of grilled salmon then finish under the broiler to form a crust of homemade pesto. This recipe is easy to make, but tastes and looks like a gourmet meal.
Provided by LAURAVC
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Heat a small skillet over medium heat; cook and stir pine nuts in the hot skillet until fragrant and toasted, about 5 minutes.
- Blend basil, Parmesan cheese, toasted pine nuts, and garlic in a blender until a thick paste forms. Gradually stream olive oil into blender and continue blending until desired consistency of pesto is reached; season with salt and pepper.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Season both sides of salmon with salt and pepper.
- Place salmon, skin-side down, onto grill grates; close grill and cook until salmon is about 2/3 done, 8 to 15 minutes. Remove salmon from grill using a spatula and transfer to a baking sheet, skin-side down. Spread pesto evenly over the salmon. Save extra pesto for another use if there are leftovers.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Broil salmon until fish flakes easily with a fork and pesto is bubbling, about 5 minutes.
Nutrition Facts : Calories 354.3 calories, Carbohydrate 1.8 g, Cholesterol 81.4 mg, Fat 25.6 g, Fiber 0.5 g, Protein 28.3 g, SaturatedFat 4.6 g, Sodium 174.3 mg, Sugar 0.3 g
MAPLE PECAN CRUSTED SALMON
This robust dinner (or lunch!) salad is a little Southern, a little Southwestern and a lot delicious. Save time by using leftover cooked chicken from another meal or store-bought rotisserie chicken.
Yield 4-6 servings
Number Of Ingredients 10
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. 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.
CRUSTED SALMON
These delicious salmon fillets are wonderful for company since they take only a few minutes to prepare, yet they taste like you fussed. I receive requests for the recipe every time I serve them. -Kara Cook, Elk Ridge, Utah
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Place salmon fillets in a shallow dish; add milk. 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 cast-iron or other ovenproof skillet, brown salmon over medium-high heat in oil. Bake at 400° until fish just begins to flake easily with fork, 8-10 minutes.
Nutrition Facts : Calories 523 calories, Fat 40g fat (5g saturated fat), Cholesterol 86mg cholesterol, Sodium 375mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 2g fiber), Protein 31g protein.
PECAN CRUSTED GRILLED SALMON
Steps:
- Brush bottom of salmon with melted butter. Place on plate with parchment, silpat or other non-stick surface. Combine mustard, 2 tablespoons butter, and honey; brush over salmon. Combine breadcrumds, pecans, and chopped parsley; spoon over evenly on top of salmon. Place on prepared grill grate. Bake 10 to 12 minutes, or until salmon is opaque looking at sides, or flakes easily with fork. Garnish with lemon and parsley.
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- Bring the salmon to room temperature and pat it dry. Season the salmon with the salt and pepper. In a small bowl, mix the Dijon mustard and honey, then brush it on to the fish in an even layer.
- In another small bowl, mix together the finely chopped pecans, Italian panko, and Parmesan cheese. Sprinkle the nut mixture on top of the fish.
- Bake for 10 to 15 minutes until the salmon flakes with a fork; the internal temperature should be between 125 to 130 degrees Fahrenheit in the center. Serve immediately.
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