Pecan Crusted Salmon with Artichoke Tartar Sauce SAUCE: 14 ounces canned artichoke hearts — (not marinated style), rinsed, drained and diced 3/4 cup mayonnaise (use low fat if desired) 1/3 cup red onion — finely chopped 1/4 cup green onion — minced 2 tablespoons capers — drained, rinsed 2 tablespoons gherkins — sweet pickles, drained, minced (or use relish in a pinch) 1 tablespoon Italian parsley — chopped SALMON: 1/3 cup milk 1 large egg 1 cup pecans — finely chopped & toasted (or almonds) 1 1/2 cups soft bread crumbs 30 ounces salmon fillets — (in 6 serving pieces) 1/2 cup flour 4 tablespoons olive oil 1. SAUCE: Stir all ingredients in a medium bowl. Cover and chill at least 30 minutes, and up to 2 days ahead. Leave sauce out at room temp for at least 30 minutes before serving. 2. SALMON: Preheat oven to 375° F. 3. Whisk milk and egg together in a flat-type dish to blend. Combine pecans and bread crumbs in food processor until they’re finely ground and place them on a similar flat plate or dish. 4. Season salmon with salt and pepper and dredge in flour, shaking off excess. Coat salmon with egg mixture and dredge in pecan crumbs to coat the salmon thoroughly. (Can be made to this point up to an hour ahead.) 5. In a large nonstick skillet heat olive oil over medium heat. Add salmon and cook 2-3 minutes per side to brown well. Do not burn it! Transfer salmon to a rack set over a baking sheet and bake for 6-8 minutes or until salmon is just cooked through. Serve with the artichoke tartar sauce on top.
Posted on: Mon, 29 Sep 2014 21:13:26 +0000
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