Pecan Salmon With Sweet Pepper Mayo Recipe

Name: Pecan Salmon With Sweet Pepper Mayo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 pounds fresh or frozen skinless salmon fillet; 3/4 cup finely chopped pecans; 1/2 cup fine dry bread crumbs; 1/2 to 1 teaspoon ground black pepper; 1/2 teaspoon salt; 1 egg; 2 tablespoons water; 1/3 cup all-purpose flour; 1/2 of a 7-ounce jar roasted red sweet peppers (about 1/2 cup), drained; 1/4 cup mayonnaise or salad dressing; 1 tablespoon mango chutney, finely chopped; 1 tablespoon lemon juice; 1/4 teaspoon garlic salt; 1/8 teaspoon ground red pepper; 2 tablespoons cooking oil

Servings: persons

1-1/2 pounds fresh or frozen skinless salmon fillet
3/4 cup finely chopped pecans
1/2 cup fine dry bread crumbs
1/2 to 1 teaspoon ground black pepper
1/2 teaspoon salt
1 egg
2 tablespoons water
1/3 cup all-purpose flour
1/2 of a 7-ounce jar roasted red sweet peppers (about 1/2 cup), drained
1/4 cup mayonnaise or salad dressing
1 tablespoon mango chutney, finely chopped
1 tablespoon lemon juice
1/4 teaspoon garlic salt
1/8 teaspoon ground red pepper
2 tablespoons cooking oil

1
1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Slice fish in half horizontally so that it is of nearly an even thickness (about 1/2 inch thick). Cut fish into 6 equal portions.
2
2. In a shallow dish combine pecans, bread crumbs, black pepper, and salt. In another dish beat together egg and water; place flour in a third dish. Coat each fish portion with flour, dip in egg mixture, and finally in pecan mixture. Place portions on a large plate; cover and chill for up to 30 minutes while preparing mayonnaise mixture.
3
3. For mayonnaise mixture, pat the drained, roasted peppers dry on paper towels; coarsely chop. In a small serving bowl stir together chopped peppers, mayonnaise or salad dressing, chutney, lemon juice, garlic salt, and ground red pepper. Set aside.
4
4. In a 12-inch nonstick skillet heat oil over medium-high heat. Add fish; cook for 3 minutes. Turn fish; cook for 3 to 4 minutes more or until fish flakes easily when tested with a fork. (Reduce heat as necessary during cooking to prevent overbrowning.) Serve with mayonnaise mixture. Makes 6 servings.

445

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1-1/2 pounds fresh or frozen skinless salmon fillet, 3/4 cup finely chopped pecans, 1/2 cup fine dry bread crumbs, 1/2 to 1 teaspoon ground black pepper, and more.

Yes, Pecan Salmon With Sweet Pepper Mayo falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pecan Salmon With Sweet Pepper Mayo

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