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!
I took other's advice and toasted my pecans for a bit before processing them. After they were pretty fine with the garlic and seasonings, I also added a spoonful of margarine and whipped it together, then pressed it on top of my salmon fillets and baked them for about 10 minutes on 400 degrees F. Turned out absolutely delicious.
LOVED it! And I don't really even like salmon!