Salmon with Pecan Tarragon Crust
Posted 11/11/2015 by


  • 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


[embed][/embed] 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.