SALMON WITH PECAN TARRAGON CRUST
by Hudson Pecan Admin try with FRESH PECAN PIECES
White wine and roasted pecans, this is one recipe you do not want to pass up!
- 1-2 lb Salmon fillets with skin
- 2 cups toasted pecans
- 2 tbsps Dry Tarragon
- Few sprigs of fresh basil
- 2 tbsps butter
- 1/2 cup Chopped red onion or shallot
- Salt and pepper to taste
- 1 Box frozen spinach
- 1 cup Cream
- Splash white wine
Use food processor to pulse toasted pecans, butter and tarragon – just until mixed and nuts are diced, not until a paste. Place salmon, skin side down on pan with aluminum foil; sprinkle with salt and pepper and press nut mixture into tops of salmon. Roast at 350* for 30 – 40 minutes depending on thickness, just until center is done. While fish is roasting, drain & squeeze spinach; add to small saucepan with cream, splash of white wine and chopped onion. Cook on medium low heat for about 8 – 10 minutes. Pulse in food processor until pureed. Serve salmon atop creamed spinach.