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Pecan Salmon with Sweet Pepper Mayo


1 1/2 lb skinless salmon fillet

3/4 cup finely chopped pecans
1/2 cup fine dry bread crumbs
1/2 - 1 tsp black pepper
1/2 tsp salt

1 egg
2 tablespoon water

1/3 cup flour

Slice fillet horizontally to make two pieces. Cut into 6 equal portions.

Place flour on a plate.
Beat together egg and water.
Combine pecans, bread crumbs, pepper and salt and place on a plate.

Coat fish with flour, then egg, then pecans.

Place fish on a large plate and chill for up to 30 minutes.

Cook fish in a little oil over medium-high heat about 3 minutes per side, until fish flakes easily with a fork.

Mayo:

1/2 of a 7-oz jar roasted red sweet peppers, drained, dried and coarsley chopped
1/4 cup mayo
1 tablespoon mango chutney, finely chopped
1 tablespoon lemon juice
1/4 tsp garlic salt
1/4 tsp ground red pepper

Mix together mayo ingredients.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.