BAKED SALMON WITH GEORGIA PECAN HERB CRUST
by Hudson Pecan Admin
try with
It really comes out so tender and juicy, not dry at all. Hope you all enjoy this Salmon dish from for dinner!
6 6 oz. salmon fillets
2 cups chopped Georgia pecans
2 tbsps chopped fresh tarragon
2 tbsps chopped fresh basil
1 tbsp butter
salt and pepper to taste
Sauce
1/4 lb fresh sorrel
1/2 onion thinly sliced
1/4 cup white wine
2 cups heavy cream
Juice of 1 lime
salt and pepper to taste
Preheat oven to 350 degrees F.
Coarsely chop pecans, tarragon and fresh basil in food processor. Add butter, salt and pepper and pulse quickly until mixed. Spread the nut mixture on top of the fillets and bake for 25-30 minutes.
Combine all sauce ingredients in sauce pan and bring to a boil. Puree and serve over fillets.
Ingredients
6 6 oz. salmon fillets
2 cups chopped Georgia pecans
2 tbsps chopped fresh tarragon
2 tbsps chopped fresh basil
1 tbsp butter
salt and pepper to taste
Sauce
1/4 lb fresh sorrel
1/2 onion thinly sliced
1/4 cup white wine
2 cups heavy cream
Juice of 1 lime
salt and pepper to taste
Directions
Preheat oven to 350 degrees F.
Coarsely chop pecans, tarragon and fresh basil in food processor. Add butter, salt and pepper and pulse quickly until mixed. Spread the nut mixture on top of the fillets and bake for 25-30 minutes.
Combine all sauce ingredients in sauce pan and bring to a boil. Puree and serve over fillets.