Bourbon Glazed Pecan Crusted Salmon Recipe
pan seared, bourbon glaze, house candied pecan crust, pumpkin mascarpone raviolis, fresh spinach, Creole mustard sauce
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Ingredients
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Salmon and Crust
Bourbon Glaze
Pumpkin Mascarpone Ravioli
Creole Mustard Sauce
Method
Preparation
- 1
Make the Pecan Crust
In a bowl, mix finely chopped pecans, brown sugar, salt, and black pepper. Set aside.
- 2
Prepare the Bourbon Glaze
In a small saucepan, combine bourbon, soy sauce, honey, minced garlic, and grated ginger. Bring to a simmer over medium heat. In a separate bowl, mix cornstarch with water until smooth. Add to the saucepan and stir until the glaze thickens. Remove from heat and set aside.
- 3
Cook the Ravioli
In a large pot, bring salted water to a boil. Add pumpkin-filled ravioli and cook according to package instructions, usually around 4-5 minutes. Drain and set aside.
- 4
Prepare the Spinach
In a skillet, melt butter over medium heat. Add fresh spinach and sauté until wilted, about 2-3 minutes. Season with salt and pepper.
Cooking the Salmon
- 5
Pan-Seared Salmon
Heat olive oil in a large skillet over medium-high heat. Dip each salmon fillet into the beaten egg, then coat with the pecan mixture. Place fillets in the skillet and cook for about 4-5 minutes on each side, or until cooked through and golden brown.
- 6
Add Bourbon Glaze
Once the salmon fillets are cooked, drizzle the bourbon glaze over the top and let it cook for an additional minute, allowing the glaze to caramelize slightly.
Final Assembly
- 7
Plate the Dish
On each plate, place a serving of sautéed spinach, add 3 ravioli, and top with a pecan-crusted salmon fillet. Drizzle additional bourbon glaze on top, and finish with a dollop of Creole mustard sauce.
