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Pecan Salmon Recipe

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This recipe for Pecan Salmon, by , is from Marci Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Novene Manley
Added: Thursday, July 6, 2006


1 1/2 lb. skinless salmon fillet
3/4 c. finely chopped pecans
1/2 c. fine dry bread crumbs
1/2 to 1 tsp. black pepper
1/2 tsp. salt
1 egg
2 T. water
1/3 c. flour
1/2 of 7 oz. jar roasted sweet peppers
1/4 c. mayonnaise
1 T. mango chutney, finely chopped
1 T. lemon juice
1/4 tsp. garlic salt
1/8 tsp. ground red pepper
2 T. oil

Slice fish in half horizontally. Cut fish into 6 equal portions. In a shallow dish combine pecans, bread crumbs, pepper and salt. In another bowl, beat egg and water. Place flour in 3rd dish. Coat each fish portion with flour, dip in egg, then pecans. Place on large plate, cover and chill 30 minutes.
Pat peppers dry with paper towel. Chop. In small bowl stir together peppers, mayonnaise, chutney, lemon juice, garlic salt, red pepper. Set aside. In skillet, heat oil - add fish, cook 3 minutes. Turn and cook 3 - 4 minutes more or until done. Reduce heat as needed to prevent burning. Serve with dressing.

Number Of Servings:
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