I had not seen a friend of my mother's for quite some time. When I finally did, I was excited to see that she lost a bit of weight and looked great. She explained, “I eat lots of white chicken and lots more salmon!” Here is a variation of one of her salmon dishes that graces her table quite often. It looks very chic when you use a whole side of a fish. If you don’t need that much, use fillets.
Pecan Encrusted Side of Salmon
- Cooking and Prep: 20 m
- Serves: 4
Prepare the Salmon
Preheat oven to 375 degrees Fahrenheit.
Rinse salmon. Place on Gefen Parchment Paper lined baking sheet and pat dry.
Mix mayonnaise, honey, and garlic powder and spread a thin layer over the fish. (Use any extra or make more to serve as a sauce with the fish.)
Sprinkle the nuts in stripes over the fish.
Bake for about 15 to 18 minutes, or until the fish flakes easily at its thickest part.
Replies:Yes, use whatever nut you like!