Pecan Orange Salmon Recipes

PECAN-ORANGE SALMON

Steps:

• Preheat oven to 425°. In a small bowl, whisk the first seven ingredients until blended., Place salmon in a greased 11x7-in. baking dish. Pour sauce over salmon; sprinkle with pecans. Bake, uncovered, until fish just begins to flake easily with a fork, 15-18 minutes.

ORANGE-PECAN SALMON

Steps:

• In a small bowl, combine marmalade, soy sauce, salt and pepper. Pour 2/3 cup marinade into a large shallow dish. Add salmon and turn to coat. Refrigerate for up to 30 minutes. Set aside remaining marinade., Preheat oven to 350°. Drain and discard marinade from salmon. Place salmon in a greased 11x7-in. baking dish. Bake, uncovered, 20-25 minutes or until fish flakes easily with a fork., In a small saucepan, bring reserved marinade to a boil; cook and stir until slightly thickened. Stir in pecans; serve with salmon.

ORANGE COCONUT SALMON

Steps:

• Place salmon fillets in a medium bowl with orange juice. Cover, and marinate in the refrigerator 8 hours, or overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Coat salmon fillets with egg. Dip fillets in coconut, and arrange in a single layer on a medium baking sheet. Bake 15 minutes in the preheated oven, until coconut is golden brown and fish is easily flaked with a fork.
• In a small saucepan over medium heat, blend orange marmalade and Dijon mustard. Heat until warm, and serve as a dipping sauce for the salmon.

GLAZED PECAN-CRUSTED BAKED SALMON

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.

ORANGE PECANS

Steps:

• Preheat oven to 300ºF.
• Melt butter in heavy medium saucepan over low heat. Add orange peel, cinnamon, coriander, cloves and cayenne and stir until aromatic, about 30 seconds.
• Add pecans, then sugar and salt and stir to coat evenly. Transfer nut mixture to baking sheet.
• Bake until nuts are toasted, stirring occasionally, about 20 minutes. Cool. (Can be prepared 3 days ahead. Store airtight at room temperature).

TARRAGON-PECAN SALMON

Steps:

• Rinse fish; pat dry with paper towels. Place fish in a plastic bag set in a deep bowl; set aside.
• Combine orange peel, orange juice, olive oil, and the 2 teaspoons tarragon; pour over fish, turning to coat.
• Seal bag; let stand at room temperature for 20 minutes.
• Meanwhile, preheat oven to 425 degees F.
• In a small dish combine mustard, melted margarine or butter, and honey; set aside.
• In another dish combine bread crumbs, pecans, parsley, and the remaining 2 teaspoons tarragon.
• Remove salmon from marinade; discard marinade.
• Place fish, skin side down, on greased shallow baking pan.
• Brush with mustard mixture; sprinkle with crumb mixture, pressing crumbs gently to coat.
• Bake, uncovered, for 12 to 16 minutes or until fish just flakes easily with a fork.
• If desired, sprinkle with additional tarragon and parsley. Garnish with lemon slices.