Prep 10 mins
Cook 12 mins
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.
- 8 (4 ounce) salmon fillets
- 2 cups pecans
- 1 clove garlic, finely minced
- 1⁄2 teaspoon salt (optional)
- 1⁄4 teaspoon cayenne pepper
- 1⁄4 cup extra virgin olive oil
- 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.
I have made this recipe several times. The taste is great. I like it because it meets South Beach criteria. However, it always comes out looking like the photo - burned and most of the pecans fall off. Then I usually end up finishing the cooking in the oven. I finally solved this. Toasting the pecans allows you to process them to a finer texture as they don't "clump" as bad. I put them on a sprayed pan and then baked them at 375 F for about 10 minutes per inch. Turned out perfectly! Thanks for the recipe!
LOVED it! And I don't really even like salmon!
Excellent! Recipe should definitely say ", toasted" after the pecans. Lightly sauteeing on med is the key here, I think, so it gets cooked without getting as dark as some reviewers experienced. This was very yummy and I will make again. Paired w/ Brown and Wild Rice Pilaf