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Recipe : Entry # 4632
Jacob Hancock
Recipe Title
Pecan Salmon with Mango Sauce Topping
Recipe Theme
Main Dishes
Baldwin EMC
1 ½ pound fresh or frozen skinless salmon fillet
¾ cup pecans, finely chopped
½ cup fine dry bread crumbs
½ teaspoon salt
1 egg, slightly beaten
2 tablespoons water
1/3 cup flour
2 tablespoons cooking oil

Sauce Topping: (stir together and set aside)
1/3 cup roasted red sweet peppers, finely chopped
¼ cup mayonnaise
2 tablespoons mango chutney, chopped
1 tablespoon lemon juice
1/8 teaspoon ground red pepper
Thaw fish if frozen. Slice in half horizontally. Cut in 6 portions. In a shallow dish combine pecans, bread crumbs and salt. In another shallow dish combine egg and water. Put flour in a third dish. Dip each portion in flour, then egg mixture and then pecan mixture, turning to coat. Chill while preparing sauce topping.
Sauce Topping:
In a 12-inch nonstick skillet heat oil on medium-high heat. Add fish and cook for 5-7 minutes or until flakes easily with fork, turning once. Adjust heat as necessary to prevent over-browning. Serve fish with mango mixture. Yield: 6 servings.