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Tuesday, August 6, 2013
Pecan Crusted Salmon
•4 salmon fillets (about 6 ounces each)
•2 cups Almond milk
... •1 cup finely chopped pecans
•1/2 cup wheat flour
•1/4 cup packed brown sugar
•2 teaspoons seasoned salt
•2 teaspoons pepper
•3 tablespoons Coconut oil
•Place salmon fillets in a large resealable plastic bag; add milk. Seal bag and turn to coat. Let stand for 10 minutes; drain.
• Meanwhile, in a shallow bowl, combine the pecans, flour, brown sugar, seasoned salt and pepper. Coat fillets with pecan mixture, gently pressing into the fish.
• In a large skillet, brown salmon over medium-high heat in oil. Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 400° for 8-10 minutes or until fish flakes easily with a fork. Yield: 4 servings.