Roasted Pecan Salmon

Not only is salmon tasty, it’s loaded with heart-healthy omega-3s,mow hitch ease arthritis and depression symptoms. To get the most. Nutrition, look for wild salmon, not farmed, when you go to the store.

Ingredients

  • 4 salmon filets, 4-6 ounces each
  • 1 Tablespoon Dijon mustard
  • 1 Tablespoon honey
  • 2 Tablespoons seasoned breadcrumbs
  • 2 Tablespoons chopped pecans
  • 1 teaspoon parsley
  • wedges fresh lemon
  • salt and pepper, to taste

Preparation

  1. Sprinkle salmon with salt and pepper. Place skin side down on baking sheet.
  2. Combine mustard and honey, brush on top of salmon.
  3. Mix topping of breadcrumbs, nuts, and parsley and sprinkle over salmon.
  4. Bake at 400°F 10-15 minutes or until flaky.
  5. Serve with wedges of fresh lemon.

Quick-and-Easy-Ways-with-Pecans
Pecans are a wonderful fall ingredient, whether in a tasty pecan pie or in a sweet praline. But we have created new recipes to use pecans for all courses from appetizers all the way to dessert.

Easy Pecan Recipes

Pecan-Cheese Crisps

Preheat oven to 400°. Stir together 1 1⁄2 cups (6 oz.) freshly shredded Parmesan cheese and 3⁄4 cup finely chopped toasted pecans in a small bowl. Spoon cheese mixture by rounded tablespoonfuls 2 inches apart onto parchment paper-lined baking sheets, forming mounds. Flatten each into a 2-inch round, creating an even thickness. Bake 7 to 10 minutes or until golden brown. Transfer to a wire rack, and let cool 15 minutes or until crisp. Store between layers of wax paper in an airtight container up to 3 days.

Spinach-Artichoke Dip

Preheat oven to 375°. Stir together 1 (14-oz.) can artichoke hearts, drained and chopped; 1 (10-oz.) package frozen chopped spinach, thawed and drained; 1 (8-oz.) package cream cheese, softened; 1 cup freshly grated Parmesan cheese; 1 cup chopped toasted pecans; 1⁄2 cup each sour cream and mayonnaise; 2 garlic cloves, pressed; and 1⁄2 tsp. ground red pepper in a medium bowl. Spoon spinach mixture into a shallow 1 1⁄2-qt. baking dish; top with an additional 1⁄2 cup freshly grated Parmesan cheese. Bake 25 to 30 minutes or until golden. Serve with pita chips.

Honey-Pecan Butterscotch Sauce

Bring 1 cup firmly packed light brown sugar, 1⁄2 cup butter, 1⁄4 cup milk, and 1⁄4 cup honey to a boil in a medium saucepan over medium-high heat, stirring constantly; boil, stirring constantly, 2 minutes. Remove from heat, and cool 30 minutes. Stir in 3⁄4 cup coarsely chopped toasted pecans. Serve over hot apple pie topped with vanilla ice cream.

Jalapeño-Pecan Mustard Butter

Stir together 1 cup softened butter; 1⁄3 cup finely chopped toasted pecans; 2 Tbsp. minced red onion; 3 Tbsp. Creole mustard; 1 jalapeño pepper, seeded and minced; and 1 garlic clove, pressed, in a small bowl. Spread on hot biscuits filled with ham or on a grilled flank steak sandwich, toss with oven-roasted new potatoes, or stir into hot cooked stone-ground grits. Store, covered, in refrigerator up to 1 week.

Pecan Quesadilla

Sprinkle 1 side of 1 (8-inch) soft taco-size flour tortilla with 1⁄3 cup (1 1⁄2 oz.) shredded Havarti cheese and 2 Tbsp. chopped toasted pecans. Fold in half over filling. Cook quesadilla in a lightly greased skillet over medium-high heat 2 minutes on each side or until cheese melts and tortilla is golden brown. Cut into wedges, and serve with pear preserves.

Pecan-Chutney Cheese Spread

Process 2 (8-oz.) packages cream cheese, softened; 1 (9-oz.) jar mango chutney; 1 Tbsp. curry powder; and 1⁄2 tsp. dry mustard in a food processor until smooth, stopping to scrape down sides as needed. Stir in 1⁄4 cup minced green onions and 1 cup each finely chopped toasted pecans and toasted sweetened flaked coconut. Transfer to a large bowl; cover and chill 24 hours. Shape cheese mixture into 2 (6-inch) logs. Stir together 1 cup chopped toasted pecans and 1⁄2 cup chopped fresh parsley in a shallow dish; roll logs in pecan mixture. Serve with gingersnaps, sliced Gala apples and Bartlett pears, and assorted crackers.

Pecan-Crusted Tilapia

Process 1⁄2 cup pecan halves in a food processor until finely chopped. Sprinkle 4 (6-oz.) tilapia fillets with 1 1⁄2 tsp. seasoned salt and 1⁄2 tsp. freshly ground pepper. Dredge fish in finely chopped pecans. Melt 3 Tbsp. butter in a large nonstick skillet over medium-high heat; add fish, and cook 3 to 4 minutes on each side or until well browned and fish flakes with a fork. Serve with lemon wedges.

Pecan Clusters

Preheat oven to 300°. Toss 3 cups coarsely chopped pecans with 3 Tbsp. melted butter; spread in a 15- x 10-inch jelly-roll pan. Bake 30 minutes, stirring every 10 minutes. Microwave 6 (2-oz.) chocolate candy coating squares in a 1-qt. microwave-safe glass bowl at MEDIUM (50% power) 2 to 3 minutes or until melted. Stir in pecans and 1 1⁄2 cups chopped chocolate-coated caramels. Drop by tablespoonfuls onto wax paper; let stand 30 minutes or until chocolate hardens. Note: We tested with Rolo Chewy Caramels in Milk Chocolate.

Bacon-Wrapped Figs

Preheat oven to 350°. Stir together 1 (4-oz.) goat cheese log, softened, and 2 Tbsp. chopped fresh basil. Cut 6 large fresh figs in half lengthwise. Place 1 heaping teaspoonful goat cheese mixture and 1 toasted pecan half on cut side of each fig half. Wrap 1 ready-to-serve bacon slice around each fig half, and secure with a wooden pick. Place figs on a wire rack in a 15- x 10-inch jelly-roll pan, and bake 6 to 8 minutes or until bacon is crisp and browned. Note: We tested with Oscar Mayer Fully Cooked Bacon.


Bayou-Fish-Fillets-With-Sweet-Hot-Pecan-Sauce

Ingredients

  • 1 (6-ounce) package cornbread mix
  • 1 1/2 teaspoons Creole seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 6 (6-ounce) cod or tilapia fillets
  • Canola oil
  • Sweet-Hot Pecan Sauce

Preparation

  1. Stir together cornbread mix and Creole seasoning until blended.
  2. Sprinkle salt and pepper over fillets. Dredge fillets in cornbread mixture.
  3. Pour oil to depth of 4 inches into a large Dutch oven; heat to 375°. Fry fillets, in batches, 1 to 1 1/2 minutes on each side or until golden. Drain on a wire rack over paper towels. Serve with Sweet-Hot Pecan Sauce.

Note

For testing purposes only, we used Martha White Buttermilk Cornbread Mix.

Sweet-Hot Pecan Sauce

Ingredients

  • 1/4 cup butter
  • 1/4 cup chopped red onion
  • 1 teaspoon minced garlic
  • 1/2 cup pecan pieces, chopped
  • 1/2 cup firmly packed light brown sugar
  • 2 tablespoons lemon juice
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon hot sauce

Preparation

  1. Melt butter in a medium saucepan over medium heat. Add onion, and sauté 3 minutes or until tender.
  2. Add garlic, and cook 1 minute.
  3. Stir in pecans and next 4 ingredients. Cook, stirring constantly, until sugar is dissolved. Store in an airtight container in refrigerator up to 1 week.

White fish is topped with a spicy-sweet mixture of pecans, sweet pepper, and cayenne pepper.

Ingredients

  • 1 pound thin white fish fillets (such as trout, tilapia, or catfish), skinned if desired
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 6 Tablespoon s butter
  • 1/2 cup chopped pecans
  • 1/2 of a red sweet pepper, cut in strips
  • 1 Tablespoon brown sugar
  • 1/8 teaspoon cayenne pepper
  • Juice from one small lime
  • Green onions, sliced

Preparation

  1. Rinse fish; pat dry with paper towels. If necessary, cut fish into serving size pieces; set aside. In shallow dish combine flour and salt. Dip fish in flour mixture to coat.
  2. In a large skillet heat half of the butter over medium-high heat. Add fish in a single layer. Reduce heat to medium. Cook 3 to 4 minutes per side or until golden and fish flakes easily when tested with a fork. Remove fish from skillet. Cover and keep warm.
  3. Wipe out skillet. Add remaining butter to skillet and melt over medium heat. Stir in brown sugar until dissolved. Stir in pecans, sweet pepper and cayenne. Cook and stir over medium heat for 3 to 4 minutes or until pecans are lightly toasted and pepper strips are just tender. Remove from heat. Stir in lime juice. Spoon pecan mixture over fish. If Top with green onions.