PECAN CRUSTED SALMON WITH ORANGE-BUTTER SAUCE

We lived in the Pacific NW for 26 years and loved Sockeye salmon which was plentiful there.  When we lived on Salt Spring Island in British Columbia, you could buy the salmon fresh off the fishing boat.

Here in Virginia, we buy very flavorful wild caught Atlantic or Scottish salmon.

This is one of our favorite ways to make salmon.

2 (6 to 8-oz) salmon fillets

Pecan Crust

½ cup pecan halves, finely chopped

1 T low sodium soy sauce

1 T honey

2 t olive or avocado oil

½ t lemon-pepper seasoning

½ t paprika

Place Pecan Crust mixture in a small bowl and mix with a spoon and set aside.

Orange-Butter Sauce

1 T unsalted butter

1 T brown sugar

2 t reduced sodium soy sauce

¼ t freshly grated ginger

½ cup fresh orange juice

½ t cornstarch

Preheat oven to 400 degrees F.

Dry tops of salmon with a paper towel and using a spoon, press Pecan Crust mixture on top of each fillet. 

Place salmon on an ungreased baking sheet and bake 12 to 15 minutes until salmon is done, 135 to 140 degrees F.   

Remove fillets with a spatula. The skin will remain on the baking sheet.

Meanwhile, in a small saucepan, whisk together butter, brown sugar, soy sauce, ginger, orange juice, and cornstarch.

Bring to a boil; reduce heat and simmer until slightly thickened, about 2 minutes.

Serve salmon over a bed of long grain and wild rice, drizzle with orange butter sauce and serve asparagus on the side.

Serves 2