Monday, March 31, 2014

Maple Pecan-Crusted Salmon

This recipe was very quick and easy, and popular with everyone at my table. I've written it for two, but it doubles or triples (or more) very easily. The panko crumbs add a great crunch, so don't substitute regular bread crumbs here. Try crushed crackers or croutons instead.
  • 2 (4-ounce) salmon fillets
  • 2 T maple syrup
  • 1 tsp Worcestershire sauce
  • ¼ tsp ground ginger
  • ¼ tsp ground cardamom
  • 3 T finely chopped pecans
  • 2 T panko bread crumbs
  • 1 tsp dried basil
  • ¼ tsp salt
Preheat oven to 325º. Combine glaze ingredients. Toast pecans and bread crumbs briefly in a skillet over medium heat, removing as soon as the pecans are fragrant. Combine with basil and salt.

Brush sides and bottom of fillets with glaze and place in a small baking dish. Brush tops very generously (use it all up). Pat half of crust onto the top of each fillet. Bake 15–20 minutes, until flaky.

Serves 2.

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