Pecan Salmon Roll Recipes

ALASKA SALMON BAKE WITH PECAN CRUNCH COATING

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). In a small bowl, mix together the mustard, butter, and honey. In another bowl, mix together the bread crumbs, pecans, and parsley.
• Season each salmon fillet with salt and pepper. Place on a lightly greased baking sheet. Brush with mustard-honey mixture. Cover the top of each fillet with bread crumb mixture.
• Bake for 10 minutes per inch of thickness, measured at thickest part, or until salmon just flakes when tested with a fork. Serve garnished with lemon wedges.

PECAN-CRUSTED SALMON

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.

PECAN CRUSTED SALMON

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.

SPICY PECAN ROLL

Steps:

• Adjust rack in lower third of oven and preheat oven to 350 degrees F.
• Line a 10 by 15-inch jellyroll pan with aluminum foil, leaving a 2-inch overhang at each short end.
• Mix the ground nuts with the cocoa, espresso, spices, salt and pepper in a small bowl. In a large bowl, whisk the eggs and sugar to combine. Rest the bowl in a hot water bath (hot to the touch, about 120 degrees) and whisk until slightly above body temperature (100 degrees F). Remove bowl from the water bath and using a heavy-duty mixer, whip mixture, preferably with a whisk attachment at medium speed until it is light ivory in color and very fluffy, about 6 minutes. Add the vanilla extract in the final minutes of whipping. Fold in half of the ground pecan mixture until incorporated and then fold in remaining pecan mixture. Pour the batter into the prepared pan and spread it evenly. Bake 8 to 11 minutes or until the cake is set on top and springs back when lightly pressed in the center.
• Remove pan from the oven, run a knife around the edges to loosen the cake from the sides of the pan. Lift the cake by the foil overhang to remove from pan and transfer to a wire rack to cool. Cover the cake with a sheet of aluminum foil, folding the foil in a tent-like fashion so that it does not stick to the cake but keeps the moisture in while the cake cools. Cool for 30 to 60 minutes. Lift the cake in its foil off the wire rack to the work surface.
• Roll the cake until it forms the shape of a log. Wrap securely in aluminum foil and freeze. About 30 minutes before serving, remove cake from freezer to a serving plate; discard foil. Sprinkle top of roll with powdered sugar. Using a serrated knife, cut slices, diagonally. Center each portion onto individual powdered sugar over slices.

CHRISTMAS SALMON PARTY ROLL

Steps:

• Drain salmon, flake with a fork.
• Add cream cheese, lemon juice, onion, and horseradish.
• Mix well and chill several hours.
• Shape into a log.
• Combine pecans and parsley and mix well.
• Roll log in pecan mixture and chill several hours.
• Serve with crackers.

SIMPLE PECAN ROLLS

Steps:

• In a bowl, beat butter, brown sugar and cinnamon until well blended. Spread in the bottom of a 9-in. round baking pan. Top with pecans. Place rolls upside down over pecans. , Bake at 450° for 8-10 minutes or until golden. Immediately turn onto a serving platter. Serve warm.

PECAN SALMON ROLL

Steps:

• In a medium bowl, beat together cream cheese, green onion, lemon juice, horseradish, and cayenne. Fold in salmon until well blended. Cover, and chill in the refrigerator at least 2 hours.
• Shape the cream cheese and salmon mixture into a log, approximately 8 inches long. Roll log in pecans and parsley to coat. Refrigerate until serving.

SALMON PECAN ROLL

Steps:

• In a medium bowl, beat together cream cheese, green onion, lemon juice, horseradish, and cayenne. Fold in salmon until well blended. Cover, and chill in the refrigerator at least 2 hours. Shape the cream cheese and salmon mixture into a log, approximately 8 inches long. Roll log in pecans and parsley to coat. Refrigerate until serving.