Pecan Encrusted Salmon Recipe
Salmon topped with spicy chimichuri sauce.
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Ingredients
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Salmon
Pecan Crust
Chimichurri Sauce
Method
Prepare the Salmon
- 1
Preheat the Oven
Preheat your oven to 400°F (200°C).
- 2
Season the Salmon
Rub the salmon fillets with olive oil, and season with salt and black pepper.
Make the Pecan Crust
- 3
- 4
Apply Dijon Mustard
Spread a thin layer of Dijon mustard over the seasoned salmon fillets.
- 5
Coat with Pecan Mixture
Press the pecan mixture onto the salmon fillets to create an even coating.
Bake the Salmon
- 6
Place on Baking Sheet
Transfer the coated salmon fillets to a baking sheet lined with parchment paper.
- 7
Bake
Bake in the preheated oven for 15-20 minutes or until the salmon is cooked through and the crust is golden.
Prepare the Chimichurri Sauce
- 8
Mix the Ingredients
In a bowl, combine chopped parsley, cilantro, minced garlic, red chili flakes, red wine vinegar, olive oil, salt, and black pepper.
- 9
Blend Well
Stir the mixture well until all ingredients are incorporated. Adjust seasoning to taste.
Serve
- 10
Plate the Salmon
Once the salmon is baked, remove from the oven and let it rest for a few minutes.
- 11
Add Chimichurri Sauce
Serve the pecan encrusted salmon drizzled with chimichurri sauce on top.