Pecan Crusted Salmon with Lemon Glaze

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Well, first, this picture doesn’t look awesome, but it did taste fantastic. It came from damndelicious.net, and it gets an 8.3. One thing to keep in mind is that I put WAY too much parsley in, which is why my pecan crust is green. I did not measure and was a bit overzealous. Secondly, I ground my topping WAY too much. It should have been thick and chunky, and mine was more fine. So don’t make those two mistakes. Also, I would put the glaze on the bottom of the salmon instead of the top, and I would also use way less cornstarch if you cut down the honey like I did. Don’t skimp on the butter. It caramelizes the topping. Overall, this is going in my permanent recipe box because it’s a great way to cook salmon.

 

Pecan Crusted Salmon with Lemon Glaze

Ingredients

  • 4 salmon filets
  • 2 tablespoons unsalted butter
  • 1/4 cup honey I cut this in half, so I had to add some water
  • 2 tablespoons reduced sodium soy sauce
  • 1 tablespoon brown sugar, packed I left this out, but I will add some next time for the molasses-ey flavor
  • 1 tablespoon freshly grated ginger
  • 2 cloves garlic, minced
  • Juice of 1 lemon
  • 2 teaspoons cornstarch this was too much

    For the pecan crust

  • 1/2 cup Fisher Nuts Pecan Halves
  • 1/2 cup Panko* I think I might cut this down a tad so that it is more pecan-ish than panko-ish
  • 1/4 cup fresh parsley leaves
  • Kosher salt and freshly ground black pepper, to taste

Instructions

  • Preheat oven to 400 degrees F.
  • To make the pecan crust, combine pecans, Panko and parsley in the bowl of a food processor until mixture resembles coarse crumbs; season with salt and pepper, to taste. Dredge each salmon filet with pecan mixture.
  • Melt butter in a large oven-proof skillet over medium high heat. Working in batches, add salmon to the skillet and sear both sides until golden brown, about 1-2 minutes per side.
  • Place into oven and bake until fish flakes easily with a fork, about 10-12 minutes.
  • To make the lemon glaze, combine honey, soy sauce, brown sugar, ginger, garlic, lemon juice and cornstarch in a small saucepan over medium heat. Bring to a boil; reduce heat and simmer until slightly thickened, about 3-4 minutes.
  • Serve salmon immediately with lemon glaze.

Notes

*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.

3.1

http://damndelicious.net/2015/05/04/pecan-crusted-salmon-with-lemon-glaze/

 

Mel’s Source

Recipe retrieved 6/11/15 from http://damndelicious.net/2015/05/04/pecan-crusted-salmon-with-lemon-glaze/

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