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1-1/2 to 2 pound thick salmon fillet, cut into 6 to 8 pieces
Crust:
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:
Posted by Liliana Wajnberg
Nutritional Info Per Serving: N/A
Salt
White pepper
Reduced-calorie mayonnaise
8 ounces pecans, shelled
4 tbsp. fresh chives, snipped
1-1/2 ounces unsalted butter, melted
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.