Pecan-crusted Salmon

[Morskaya_Pekhota]

Ingredients:

10 oz salmon fillet
2 Tablespoons pecan meal
1 teaspoon of olive oil
salt & pepper


To make the pecan meal, just process some pecans in a food processor or blender. I don't remember how many you need for 2 Tbsp. I usually just eyeball it.

Mix 2 Tbsp of pecan meal and 1 tsp of olive oil in a small bowl, then coat the top of the fillet with it. Sprinkle a bit of salt and pepper if desired. Either de-skin the salmon before cooking or place it skin-side down on a cooking sheet covered with foil. After cooking, the skin will stick to the foil and you can peel the fillet right off.

Cook the salmon in a 400F oven for eight minutes and broil for six more. The cooking times will depend on the size and thickness of your fillet.

Makes 1 serving.

Calories: 675 Protein: 60 Carbs: 5? Fat: 45

[CHIQUITITA]

Do you not use any egg white batter as a thin layer to help bind the pecans to the skin of the fish?

[Morskaya_Pekhota]

I like the taste that the olive oil gives the mixture. I suppose egg whites could work though. If you try it, let me know.

[CHIQUITITA]

Oh... ok, your using olive oil! I'll give it a try one way or another. Thanks for the recipe.

[Ryan R1]

WoW that sounds great! I am going to have to try that!