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This nutty coating and cool sauce turn ordinary salmon into something special. "My husband was thrilled the first time I served this," says Cheryl Bydowdki of Punta Gorda, Florida.
This recipe is:
Quick
Nutritional Facts 1 serving (1 each) equals 830 calories, 61 g fat (13 g saturated fat), 131 mg cholesterol, 654 mg sodium, 27 g carbohydrate, 4 g fiber, 45 g protein.
Originally published as Pecan-Crusted Salmon in Country Woman September/October 2002, p39
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on Apr. 06, 2012 by btaylor123
This has become a go-to salmon recipe for me--easy and delicious. I always use skinless salmon; also I often omit the pecans in the topping, and add dill, Old Bay, lemon pepper, or whatever else is at hand to spice it up. Very versatile, and great flavor.
Reviewed on Jan. 31, 2010 by daisey5
This was very good. I made it for two.
Reviewed on Jan. 14, 2010 by alexismd
Taste was very good although fish was a little bit dry for my taste. I'll probably make more sauce to go with it next time.
Reviewed on Sep. 13, 2009 by Brendat4
This is one of our favorite meals and it is SO easy! I make it often and even my two young children love it.
Reviewed on Jul. 03, 2008 by alibi13
I'm on a diet, so I substituted extra virgin olive oil for butter. It was delicious.
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