BUTTER PECAN SALMON

How to prepare Butter Pecan Salmon

We have nothing against the classic Turkey Day menu. Branch out and enjoy exquisite recipes that showcase our premium ingredients. This new holiday favorite will be your best challenge as a home chef, with a four-diamond difficulty rating

Difficulty Level:    

Serves 4

Ingredients for Salmon:  Ingredients for Pecan Crust:
4 each Ora King Salmon
4 tsp. Dijon Mustard
½ cup Pecan Crust (recipe to follow)
4 tsp. Vegetable Oil
3 tbsp. Unsalted Butter
1/2 cup Maple Glaze (recipe follows)
3 tbsp. Maple Pecan Butter (recipe follows)
1/3 cup Candied Pecan Halves
3 tbsp. Panko Breadcrumbs
3 tbsp. Light Brown Sugar
2 tsp. Honey
2 tsp. Unsalted Butter, melted
 
 
 
Ingredients for Maple Sugar Glaze:  Ingredients for Maple Pecan Butter:
10 oz. Light Brown Sugar
3 oz. Soy Sauce
3 tbsp. Dijon Mustard
3 tbsp. Rice Wine Vinegar
3 oz. Maple Syrup 55%
Pinch Cayenne Pepper
2 tbsp. Fresh Lemon Juice
4 oz. Unsalted Butter room temperature
2 tbsp. Light Brown Sugar
2 tbsp. Maple syrup 100%
 
 
 

How to prepare Pecan Crust 

  1. Use a sharp knife and coarsely chop the candied pecans. Place these in a small bowl.
  2. Add the remaining ingredients and mix with your hands until well combined.

How to prepare Maple Brown Sugar Glaze

  1. Combine all ingredients in a small sauce pot and bring to a simmer.
  2. Remove from the heat and set aside.

How to prepare Maple Butter

  1. Place softened butter in a small bowl and add brown sugar and maple syrup.
  2. Stir with a small spatula or fork until the ingredients are well blended together.

How to prepare Salmon 

  1. Preheat the oven to 425˚ F.
  2. Brush 1 tsp. of Dijon mustard on the top of each Salmon Fillet.
  3. Firmly press 2 tbsp. of Pecan Crust into the Dijon, completely covering the meat.
  4. Heat a Teflon pan over low heat, add the Oil, and melt the Butter. Cook the Salmon crust side down for 1-2 minutes, careful not to burn the crust. If you need to do this in batches, use a smaller amount of Oil and Butter, and clean the pan between batches.
  5. Place Salmon on an oven-proof pan and cook in the oven to an internal temperature of 135 °F for about 7-8 minutes.
  6. Remove from the oven and transfer to 4 warm plates.
  7. Spoon 1 oz. of the Maple Glaze over the top of the Salmon, letting it pool on the plate.
  8. Top each salmon with about 2 tsp. of Maple Pecan Butter.
  9. Serve with a roasted potato medley or roasted brussels sprouts.