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Salmon with Buttery Pecans

Salmon with Buttery Pecans

Try salmon with a buttery pecan topping

Have you ever had a food conversation like this before?

Me: Salmon is on sale, honey, how did I make the salmon last time I cooked?

Husband: I don’t know. Was it mashed bananas and pecans? Cornflakes?

Me: No, you’re thinking about what we had for dinner at that restaurant in Sanibel Island where we celebrated our 10th anniversary.

Husband. Oh. Well, I don’t remember what you did last time, then.


But my husband mentioned pecans, and my imagination took off. This is what I ended up with. Maybe you’ll enjoy this as much as my family did.

2 large salmon fillets
sea salt and freshly ground pepper
garlic powder
olive oil
1/4 cup white cooking wine
– – – – –
2 handfuls pecan pieces
1 Tbsp. sugar
4 Tbsp. butter or butter substitute (like Earth Balance)

Drizzle a little olive oil in a skillet over medium heat. Sprinkle salt, pepper and garlic powder on salmon, to taste. Place the fillets in the skillet and cook on one side for about four to five minutes. Flip the fillets over, sprinkle with seasonings on that side, and cook another four to five minutes. Pour the cooking wine over the fillets and reduce the heat to low to simmer. Recall the funny SNL skit Dan Akroyd did about Julia Child, who loved to cook with wine.

Melt the butter in a small bowl, and stir in the sugar until dissolved. Add the pecans and coat them with the butter/sugar mixture.

When the salmon is cooked through and flakes with a fork, remove it from the skillet and top it with the pecans. Serves four.

This would probably work with other types of “sweet” fish.

As Julia Child would say, bon appetit!

Original recipe copyright Holly Ambrose, Tropic Home and Family

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