PECAN CRUSTED SALMON
Steps:
- Pulse half of the pecans in a blender until coarsely ground. You're not making pecan flour here. Try to keep it in coarse chunks. Pour into a bowl. With a knife, chop the remaining half cup of pecans into small pieces. Mix into the ground pecan mixture. Add the Dijon, tarragon, maple, and black pepper. Stir well to make a thick, chunky paste. Dry the salmon fillet well. Sprinkle with a pinch of salt. Then spread the pecan mixture on the flesh side in an even layer, all the way to the edges. Place the salmon on a baking sheet on top of a piece of parchment paper. Bake in the oven for about eight minutes per half inch. I find with the thick layer of pecan topping that it takes about 12 - 15 minutes, but your results may vary. You want it to remain very orange and moist in the center. Few things are sadder than overcooked salmon.
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