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Pecan Crusted Salmon/Pic

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Pecan Crusted Salmon is a favorite of mine


I haven’t tried this, but, I would like to.  Some reviews suggested to toast the pecans first, so I will add the directions.  Also some reviewers said to use more cayenne.  I would add more because I like spicy food.  Instead of salt, I would use garlic salt, but, that is up to you.  I would maybe add more garlic.  Christopher Ranch     Garlic has spreadable garlic and all kinds of garlic and they are all great so I would maybe use the spreadable kind and one  other garlic they have.


Pecan Crusted Salmon:


8-(4-oz.)-Salmon Fillets

2 Cups Pecans

***Reviews Said To Toast Them

•••Instructions Below

1 Clove Garlic, Finely Minced

1/2 Teaspoon Salt

***i Would Use Garlic Salt

1/4 Teaspoon Cayenne Pepper

•••Reviews Daid To Use More

1/4 Cup Extra Virgin Olive Oil


****See Note On Bottom To Toast Pecans!


Put the pecans in a food processor and chop until fine.


Reviews said to toast pecans first!


Add garlic, salt and cayenne pepper to food processor and process just until mixed well.


Brush the salmon fillets with olive oil and roll in pecan mixture.


Heat a large non-stick fry pan and lightly sauté the salmon on one side until browned.


Turn and sauté until done,


Instructions said 5-6 minutes per side but I would eyeball it!  


To Toast Pecans:


Preheat oven to 350 degrees.


Lightly spritz baking sheet with cooking spray.


Put pecans on a baking sheet and toast them just until they become aromatic, about 5 minutes.


••••Watch the pecans carefully as they are easily scorched!








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