Pecan Crusted Salmon with Maple-Mustard Glaze
By Le Creuset
Images
Serves
Makes 2 servings
Ingredients
- ½ cup pecans halves, finely ground
- ½ teaspoon paprika
- ¼ teaspoon salt
- ¼ teaspoon cayenne pepper
- 1 egg white, slightly whisked
- 2 (5- to 6-ounce) salmon fillets, skinless
- 2 teaspoon vegetable oil
- ¼ cup pure maple syrup
- 2 tablespoon grainy mustard
- 2 teaspoon white wine vinegar
Procedure
Combine ground pecans with paprika, salt, and cayenne pepper on a plate spreading into a thin layer.
After brushing top and bottom of salmon fillets with egg white, press nut mixture onto both sides—do not coat all sides, only top and bottom.
Heat oil in frying pan over medium-low heat until hot. Place coated fillets side by side in pan. Cook 6 to 8 minutes or until pecans are deep golden brown.
Reduce heat to low, gently turn fillets over. Cook additional 6 to 8 minutes until desired doneness (135 to 145°F).
Remove fillets to warm serving plates. Wipe pan clean with a paper towel.
For glaze, add maple syrup, mustard and vinegar to clean pan. Bring mixture to a boil over medium heat; simmer about 1 minute.
Drizzle glaze over plated salmon fillets.
After brushing top and bottom of salmon fillets with egg white, press nut mixture onto both sides—do not coat all sides, only top and bottom.
Heat oil in frying pan over medium-low heat until hot. Place coated fillets side by side in pan. Cook 6 to 8 minutes or until pecans are deep golden brown.
Reduce heat to low, gently turn fillets over. Cook additional 6 to 8 minutes until desired doneness (135 to 145°F).
Remove fillets to warm serving plates. Wipe pan clean with a paper towel.
For glaze, add maple syrup, mustard and vinegar to clean pan. Bring mixture to a boil over medium heat; simmer about 1 minute.
Drizzle glaze over plated salmon fillets.
Pecan Crusted Salmon with Maple-Mustard Glaze
By Le Creuset
Serves
Makes 2 servings
Ingredients
- ½ cup pecans halves, finely ground
- ½ teaspoon paprika
- ¼ teaspoon salt
- ¼ teaspoon cayenne pepper
- 1 egg white, slightly whisked
- 2 (5- to 6-ounce) salmon fillets, skinless
- 2 teaspoon vegetable oil
- ¼ cup pure maple syrup
- 2 tablespoon grainy mustard
- 2 teaspoon white wine vinegar
Procedure
Combine ground pecans with paprika, salt, and cayenne pepper on a plate spreading into a thin layer.
After brushing top and bottom of salmon fillets with egg white, press nut mixture onto both sides—do not coat all sides, only top and bottom.
Heat oil in frying pan over medium-low heat until hot. Place coated fillets side by side in pan. Cook 6 to 8 minutes or until pecans are deep golden brown.
Reduce heat to low, gently turn fillets over. Cook additional 6 to 8 minutes until desired doneness (135 to 145°F).
Remove fillets to warm serving plates. Wipe pan clean with a paper towel.
For glaze, add maple syrup, mustard and vinegar to clean pan. Bring mixture to a boil over medium heat; simmer about 1 minute.
Drizzle glaze over plated salmon fillets.
After brushing top and bottom of salmon fillets with egg white, press nut mixture onto both sides—do not coat all sides, only top and bottom.
Heat oil in frying pan over medium-low heat until hot. Place coated fillets side by side in pan. Cook 6 to 8 minutes or until pecans are deep golden brown.
Reduce heat to low, gently turn fillets over. Cook additional 6 to 8 minutes until desired doneness (135 to 145°F).
Remove fillets to warm serving plates. Wipe pan clean with a paper towel.
For glaze, add maple syrup, mustard and vinegar to clean pan. Bring mixture to a boil over medium heat; simmer about 1 minute.
Drizzle glaze over plated salmon fillets.