Monday, October 5, 2009

Honey-Pecan Glazed Salmon Salad with Lemon Caper Vinaigrette Dressing

Just made this one for my mom's birthday dinner...everyone loved it!

For the Pecan Honey Glaze
1 cup pecan halves or pieces
1 cup honey
3/4 cup butter, divided to taste

For the Salmon:
1/4 cup vegetable oil
4 (6 ounce) salmon fillets
salt and pepper to taste

Preheat oven to 350 degrees.

Spread pecans on a single layer on a baking sheet. Bake 8-10 minutes, or until slightly browned. Stir 2 or 3 times to toast uniformly.

In a small saucepan over medium high heat, combine honey with half of the butter. Stir in toasted pecans, and cook for 8-10 minutes to infuse the flavors. Remove from heat, and keep warm.

Melt remaining butter with oil in a large skillet over high heat.

Season fish with salt and pepper. Arrange fillets in skillet, and cook until firm to the touch, about 4-5 minutes per side. salmon is done when it flakes easily with a fork.

1 tsp minced shallot
1/4 tsp minced garlic
1 tsp Dijon mustard
1/2 tsp honey
1 1/2 Tbs capers, with their liquid
1 Tbs fresh lemon juice
1 Tbs vinegar
1 tsp fresh parsley, chopped
1/4 tsp black pepper
1/2 cup extra virgin olive oil

Combine dressing ingredients in cruet or jar. Shake well to combine ingredients. This can be done in advance.

Divide salad greens into four dishes. Top with roma tomatoes, sun dried tomatoes, and red onions.
Top with a salmon fillet and top salmon with Honey-Pecan Glaze.

Servings: 4

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