Paul Genaux was inspired to devise this recipe by his sister's description of a salmon dish she tried in New Orleans.
12 ounces boned, skinned salmon fillet, cut into 2 pieces
About 1/4 teaspoon salt
1/4 cup chopped pecans
3 tablespoons packed dark brown sugar
2 tablespoons butter, melted
1 teaspoon lemon juice
How to Make It
Rinse salmon and pat dry. Sprinkle all over with salt and pepper. In a small bowl, mix pecans, brown sugar, butter, lemon juice, and 1/4 teaspoon salt.
Place salmon on a 12- by 15-inch baking sheet. Broil 6 inches from heat for 6 minutes. With a wide spatula, turn fish over. Spoon pecan mixture evenly over fish and broil again, checking frequently to be sure nuts do not scorch, until fish is opaque but still moist- looking in the center of the thickest part (cut to test), 1 to 2 minutes longer.
With a wide spatula, transfer fish to serving plate.
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