These delicious salmon fillets are wonderful for company since they take only a few minutes to prepare, yet they taste like you fussed. I receive requests for the recipe every time I serve them.
- 4 salmon fillets (about 6 ounces each)
- 2 cups milk
- 1 cup finely chopped pecans
- 1/2 cup all-purpose flour
- 1/4 cup packed brown sugar
- 2 teaspoons seasoned salt
- 2 teaspoons pepper
- 3 tablespoons canola oil
- Place salmon fillets in a large resealable plastic bag; add milk. Seal bag and turn to coat. Let stand for 10 minutes; drain.
- Meanwhile, in a shallow bowl, combine the pecans, flour, brown sugar, seasoned salt and pepper. Coat fillets with pecan mixture, gently pressing into the fish.
- In a large skillet, brown salmon over medium-high heat in oil. Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 400° for 8-10 minutes or until fish flakes easily with a fork. Yield: 4 servings.
Originally published as Pecan-Crusted Salmon in Quick Cooking March/April 2004, p29
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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