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Salmon w/Pecan Crust (P, KLP, TNT)
Source: "The New Complete International Jewish Cookbook," by Evelyn Rose
Serves: 6-8

1-1/2 to 2 pound thick salmon fillet, cut into 6 to 8 pieces
White pepper
Reduced-calorie mayonnaise

8 ounces pecans, shelled
4 tbsp. fresh chives, snipped
1-1/2 ounces unsalted butter, melted

In the food processor, grind the nuts until like coarse sand, then mix with the chives and melted butter in a small bowl.

Lightly grease with butter a shallow tin wide enough to hold the pieces of salmon in one layer. Arrange them in this dish and season lightly with the salt and pepper, then spread the surface with a thin layer of mayonnaise and cover completely with the nut mixture, patting it on well. Leave until shortly before serving.

15 minutes before serving, put in a preheated oven, Gas No. 7 (425°F/220°C), for 8 to 10 minutes, or until the salmon flakes easily with a fork. Keep warm until required.

Poster's Notes:
I've done it many times; it's a family favorite. It's so easy to make and gives a look of a sophisticated meal.

Posted by Liliana Wajnberg

Nutritional Info Per Serving: N/A