Pecan Crusted Salmon

Ever since I ate the Pecan Crusted Trout at Roaring Fork, I’ve been using pecans to crust all kinds of things.  Some dishes have turned out better than others, but this one was a winner!  When Geoff bit into this salmon, he said, “Wow, that is good!”  I found this recipe at Kalyn’s Kitchen.  If you would like a great resource for South Beach friendly recipes, you should visit her blog.  She is very passionate about the South Beach Way of Living and I’m sure you’ll find many delicious recipes there!


1 lb salmon

Creole Seasoning (or any other seasoning rub you like)

4 T finely chopped pecans

1 T Dijon mustard

1 tsp. mayo

Preheat oven to 425

Sprinkle salmon with whatever seasoning you are using
Finely chop the pecans with a meat mallet or a rolling pin.
Mix together the Dijon mustard and mayo in a small bowl and spread it over the surface of the salmon, until it’s completely covered.
Sprinkle the pecans over the fish, pressing them down so they stick.
Roast the salmon for 10-12 minutes, or until it feels barely firm to the touch when it’s pressed with your finger.  (I had to cook a little longer because my salmon fillet was really thick on one end)

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