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Salmon with Pecan Crust

This fish dish falls into the “show-off cuisine” category: A fresh slice of Alaska Salmon, encrusted with a mix of spicy American Pecans and California Almonds, presents a dish that’s as visually stunning as it is simple to prepare. The contrast of textures and the rich flavors make this dish a testament to the creativity and richness of American cuisine.

Recipe from Cook Across America by Gabriele Frankemölle

Featuring Alaska Salmon, American Pecans, and California Almonds

Serves 4

Ingredients

1	side of salmon with skin (1–1.2 kg)
50 g	pecan nuts
50 g	sliced almonds
1/2 bunch	fresh flat-leaf parsley
1 clove	garlic
50 g	panko (coarse breadcrumbs) or breadcrumbs
4 tbsp	olive oil
1	unwaxed lime
	salt
	freshly ground black pepper

Step 1
Preheat the oven to 200°C (392°F) top/bottom heat. Line a baking sheet with parchment paper. Wash the salmon, pat dry, and place it skin-side down on the prepared baking sheet. Lightly salt the top.
Step 2
Place pecans, almonds, parsley, and garlic in a food processor and finely chop, but not to a paste (alternatively, chop with a knife). Mix in panko and olive oil. Grate the zest of the lime and add it to the mixture.
Step 3
Halve the lime, slice one half, and set aside. Juice the remaining lime, add 1 tablespoon of juice to the nut mixture, season vigorously with salt and pepper. Stir the nut-breadcrumb mixture and then spread it evenly over the fish.
Step 4
Depending on the thickness of the fish, bake on the middle rack of the oven for about 20–30 minutes until golden brown. The fish is done when it can be easily flaked with a fork at the thickest part and is no longer translucent in the center.
Step 5
Transfer to a serving platter using the parchment paper and serve immediately with lime slices.

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Appetizers, Gluten-free, Main Courses, Sides, Vegetarian or Vegan

Salmon with Pecan Crust

Ingredients

Step 1

Step 2

Step 3

Step 4

Step 5

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