Pecan Crusted Bourbon Salmon Recipes

PECAN CRUSTED BOURBON SALMON

Steps:

• 1. Combine bourbon, pineapple juice, soy sauce, and Dijon mustard in a small saucepan. Bring to a boil; reduce heat and simmer for 10 minutes.
• 2. Add minced ginger and agave; simmer for 30-40 minutes or until reduced and slightly syrupy. Cool slightly and add lemon juice and crushed pineapple; set aside.
• 3. Meanwhile, combine pecans, panko, coconut and ground red pepper.
• 4. Preheat oven to 425 degrees Fahrenheit. (Make sure your oven is hot, preheating should take about 20 minutes.).
• 5. Place lightly beaten egg whites in a shallow dish.
• 6. Season salmon with salt and pepper.
• 7. Dip salmon fillets in egg white, allowing excess egg to drip off into dish.
• 8. Dredge salmon in panko mixture, pressing with fingers to ensure bread crumbs adhere. Using a small spoon, 1 teaspoon of the syrup mixture over each salmon fillet. Place on a baking sheet (skin side down) while you repeat procedure with remaining salmon fillets.
• 9. Heat 1 Tablespoon olive oil in a large, nonstick pan over medium-high heat. Add salmon fillets (flesh-side down, skin up), taking care not to crowd with skillet (do this in two batches, if necessary). Sear salmon for approximately 3 minutes, flipping when salmon no longer sticks to pan. (If it sticks or isn't well browned, cook for 1 to 2 more minute before flipping.)
• 10. Finish cooking in preheated oven for 5-10 minutes or to the point just before salmon flakes easily with a fork. If you check with an instant read thermometer, it should read 135°F (You want to remove it from the oven when it is slightly undercooked.) Tent with aluminum foil and allow carry-over heat to finish cooking salmon for five minutes.
• 11. Serve with remaining sauce.

MAPLE PECAN CRUSTED SALMON

Steps:

• In a medium saucepan, melt the butter. Stir in the maple syrup, Worcestershire sauce, salt, pepper, and ground mustard. Stir over medium heat until the mixture is warmed through, 3-4 minutes. Remove from the heat and let cool to room temperature.
• While the marinade is cooling, pour the pecans into a dry skillet and heat over medium heat, tossing frequently, until golden and toasted. Remove from heat; let the pecans cool to room temperature and then chop finely.
• Place the salmon fillets in a gallon-sized ziploc bag. Pour the maple marinade over the salmon, coating the salmon pieces evenly. Seal the bag and refrigerate for 30 minutes or up to 4 hours. Preheat the oven to 325 degrees. Line a baking sheet with foil and lightly spray with nonstick cooking spray.
• Place the toasted, chopped pecans on a plate or shallow pie dish. Remove the salmon from the refrigerator. Dip the top side of each salmon fillet in the pecan crumbs pressing the salmon lightly into the pecans so they adhere to the top of the salmon. Place the fillets pecan-side up on the prepared baking sheet.
• Sprinkle the salmon with a pinch of salt.
• Bake the salmon for 20-22 minutes until cooked through but still tender inside (not overcooked). The salmon should flake easily with a fork but still be soft and not dry. Serve immediately with fresh lemon wedges.