PECAN/SESAME 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 one side of the salmon and the other side was free.

Here in Virginia, we buy salmon that's from Scotland and it is very flavorful.

This is one of our favorite ways to make salmon

Pecan Crust

½ cup pecan halves, finely chopped

1 T honey

2 t low sodium soy sauce

2 t toasted sesame seeds

½ t lemon-pepper seasoning

½ t paprika

Place pecan mixture in a shallow bowl and mix with a fork and set aside.

2 (5 to 6-oz) Atlantic salmon fillets

1 T oil

Orange-Butter Sauce

1 T unsalted butter

2 t brown sugar

2 t reduced sodium soy sauce

¼ t freshly grated ginger

½ cup fresh orange juice

1 t cornstarch

Dry tops of salmon and press pecan/sesame mixture on top of each fillet with hands. 

Preheat oven to 375 degrees F.

Drizzle oil on top of pecan crust and bake 12 to 15 minutes until salmon is done, about 140 degrees F.  Do not over bake.  

Salmon temperature will rise another 5 degrees.

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

Bring to a boil; reduce heat and simmer until slightly thickened, about 2 to 3 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