So when we made this a few weeks ago I tried to photograph it, but I soon realized my food photographing skills is lacking. I can’t wait to practice those techniques more, but until then a picture from the recipe’s web-site will have to do.
Seriously, this is one of my very favorite salmon recipes to date. Nate made it for us on a Sunday evening, and Mackay ate almost all of it before realizing she was even eating fish! The salty…the sweet…the crunchy…the flaky fish….all of it combines to create a very blissful experience. Seriously.
Pecan Crusted Salmon (recipe from here)
1 large salmon (cut into portion sized sections)
2 c. milk
1 c. finely chopped pecans
1/2 c. flour (we use wondra flour)
1/4 c. brown sugar
1 tsp. salt
1 tsp. seasoning salt (Lawry’s)
1 tsp. pepper
Put salmon and milk in a ziploc bag for 10 min. Take out salmon and discard milk. Combine all dry ingredients in a bowl. Completely coat salmon in dry mixture. Brown both sides in a small amount of vegetable oil in a fry pan at med-high heat. Bake on a cookie sheet lined with non-stick cooking spray at 400 degrees for 8 to 10 min.
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