Praline-Glazed Salmon

James Carrier
Paul Genaux was inspired to devise this recipe by his sister's description of a salmon dish she tried in New Orleans.

Yield:

Makes 2 servings

Recipe from

Nutritional Information

Calories 581
Caloriesfromfat 60 %
Protein 35 g
Fat 39 g
Satfat 12 g
Carbohydrate 23 g
Fiber 0.9 g
Sodium 512 mg
Cholesterol 131 mg

Ingredients

12 ounces boned, skinned salmon fillet, cut into 2 pieces
About 1/4 teaspoon salt
Pepper
1/4 cup chopped pecans
3 tablespoons packed dark brown sugar
2 tablespoons butter, melted
1 teaspoon lemon juice

Preparation

1. 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.

2. 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.

3. With a wide spatula, transfer fish to serving plate.

Note:

Paul Genaux, Bremerton, Washington,

September 2003