| Pecan & Herb Crusted Salmon | ||||
| Serves 4-6 | ||||
| Ingredients | ||||
| 1 | fennel bulb, cored and thinly sliced |
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| 3 | roma tomatoes, cut in half lengthwise | |||
| 1 | yellow bell pepper, julienned | |||
| 1 | green bell pepper, julienned | |||
| 1/2 | red onion, thinly sliced | |||
| 1/2 tsp | salt | |||
| 1/2 tsp | granulated garlic | |||
| 1/2 tsp | ground black pepper | |||
| 4-6 | 6-8 oz salmon fillets (or a whole fillet) | |||
| ________ | ||||
| 3 tbls | course ground mustard | |||
| 3 tbls | fennel fronds, finely chopped | |||
| 2 tbls | basil leaves, finely chopped | |||
| 2 tbls | white zinfandel wine | |||
| 2 tbls | lemon juice | |||
| 1 tlbs | honey | |||
| 1/2 tsp | salt | |||
| 1/2 tsp | ground black pepper | |||
| ________ | ||||
| 1 cup | raw pecans, coarsely chopped in the food processor | |||
| 4 tbls | butter, melted | |||
| 1 tbls | honey | |||
| 1/2 tsp | salt | |||
| Directions | ||||
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Preheat the oven to 350°. First make the vegetable mixture. Spray a shallow roasting pan with Pam (a 9x13 foil one works well). Throw in the first group of vegetables, spray them with Pam, and sprinkle with the seasoning. Toss the vegetables around to coat and distribute the spices. Place the salmon fillets on top. Go ahead and precut them. It's a little easier to to serve them without trying to cut it later. The toppings following will hide your seams. Make the herb mixture. Mix the second group of ingredients up in a bowl with a spoon. Schmear it generously over the fillets, about two tablespoons per fillet. Make the pecan crust. Mix the third group of ingredients in a bowl. Top the fillets generously with the mixture and use the back of your spoon to press it in. Bake the salmon at 350° until just cooked through, about 40 minutes. You can cut open a fillet to check inside; just schmear the topping back over to disguise your assault. |
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