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Restaurants›SqWires Restaurant & Market›Pecan Encrusted Scottish Salmon Recipe

Pecan Encrusted Scottish Salmon Recipe

Inspired by SqWires Restaurant & Market

Time45m

Serves4

Egg noodles, squash puree, crispy brussels, brown butter

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Ingredients

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Pecan Encrusted Scottish Salmon

4 pieces Scottish salmon fillets

1 cup Pecans, finely chopped

8 oz Egg noodles

2 cups Butternut squash, peeled and cubed

1 lb Brussels sprouts, halved

1 stick Unsalted butter

2 tbs olive oil

to taste Celtic sea salt

to taste black pepper

1 tsp Watkins garlic powder

1 tsp Watkins paprika

1 tbs Honey

Method

Cooking Instructions

1

Prepare the Squash Puree

In a pot, boil the butternut squash until tender. Drain and blend with a touch of salt and honey until smooth. Set aside.

2

Cook the Egg Noodles

In a pot of salted boiling water, cook the egg noodles according to package instructions. Drain and set aside.

3

Prepare the Brussels Sprouts

In a skillet, heat olive oil over medium heat. Add the halved Brussels sprouts, season with salt, pepper, and garlic powder. Sauté until crispy and golden brown, about 8-10 minutes. Set aside.

4

Make Brown Butter

In a saucepan, melt the unsalted butter over medium heat. Continue cooking until it turns golden brown and has a nutty aroma. Be careful not to burn it.

5

Prepare the Salmon

Preheat the oven to 400°F (200°C). Season the salmon fillets with salt, pepper, and paprika. Press the chopped pecans onto the top of each fillet.

6

Bake the Salmon

Place the salmon on a baking sheet lined with parchment paper and bake for 12-15 minutes or until the salmon is cooked through and the pecans are toasted.

7

Serve

On each plate, place a serving of egg noodles, top with squash puree, and a piece of salmon. Garnish with crispy Brussels sprouts and drizzle with brown butter.