Every once in a while I come across a recipe that is SO GOOD I can't wait to make it again. This one is one of those.
I got this out of the new Taste of Home cookbook, but because I'm never quite happy with what is printed, LOL, I tweaked a bit. Here's what I did (changed a bit to fit what I had on hand):
1 1/2 pounds salmon (FYI, only DH and I will eat fish, so this was enough for the two of us), skin removed
1 cup milk
1/2 to 1 cup pecans, finely chopped (I only bought one small bag because I couldn't remember how much I needed, so I only had a 1/2 cup; it worked out just fine)
2 tablespoons flax seed (you know I'm all into that heart healthy thing now and trust me, you can't even taste these when you cook this. It's a good way to get in some goodness)
1/2 cup flour
1/4 cup brown sugar (I used Splenda brown sugar blend to keep the carbs down)
2 teaspoons seasoned salt (the spice)
2 teaspoons pepper
2 tablespoons olive oil
I cut the salmon into three pieces, then put it in a Zip-Loc bag with the milk. Let it sit for ten minutes. Mix the pecans, flax seed, flour, brown sugar, seasoned salt and pepper in a pie plate or paper plate. Heat a non-stick pan and drizzle with olive oil over medium-high heat.
Press salmon fillets firmly into pecan mixture, on both sides. Brown in the pan on both sides, about 6 minutes or so each side (it really depends on how thick your salmon is. If you have super thick salmon, then go ahead and bake it at 400 for a few minutes after you brown it. Mine wasn't super thick so I could just brown it until it was cooked through).
This was awesome. Serve-to-company awesome. I'm not a huge fan of salmon (it's got that it-tastes-the-same-no-matter-what-you-do-to-it quality) but I did love this.
On another note, tomorrow is the Monday day off for Veteran's Day. If you haven't done so already, thank a veteran. I'd like to send a thanks to my dad and my husband--both who have served in the military and helped keep our country free.