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!
Ingredients
- 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
Directions
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.