Pecan Crusted Salmon Recipe

1 medium salmon fillet about 2-3 lbs, cut into serving size pieces
1 cup coarse bread crumbs
1 cup finely chopped pecans
1 tablespoon seasoned salt
1/4 teaspoon black pepper
2 egg whites (separated from yokes)
2 teaspoons cornstarch
1/2 juice of one lemon
1 zest of one lemon, finely grated
4 tablespoons of olive oil
Blend the egg whites, lemon juice and cornstarch together in a shallow bowl, set aside for dipping the salmon pieces. Combine the bread crumbs, seasoned salt, pepper and lemon zest in another shallow bowl. Dip both sides of the salmon in the liquid. Then transfer the salmon to the bowl containing the crumb mixture, pat the crumb mixture onto the small salmon pieces. Air dry the crusted salmon for 10 - 15 minutes on a wire rack. This will help firm the coating prior to cooking. Heat the oil in an large skillet (that can be placed in the oven). Saute the salmon pieces until golden brown, about 2-3 minutes per side. Turn only once carefully. Transfer the skillet to a preheated oven at 450 degrees for 8-10 minutes or until the salmon flakes easily.

Serves four.

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