Pecan-Crusted Salmon

Pecan-Crusted Salmon

Crunchy on the outside, tender on the inside, Pecan-Crusted Salmon will be a recipe the whole family loves. Simple but delicious Roasted Mixed Beets adds some color and flavor to the meal. 

Pecan-Crusted Salmon
Serves: Makes 4 servings
 
Ingredients
  • ¼ cup all-purpose flour
  • 2 teaspoons kosher salt, divided
  • ½ teaspoon ground black pepper
  • 1 large egg
  • ½ cup heavy whipping cream
  • ½ cup finely chopped pecans
  • ½ cup Italian-seasoned bread crumbs
  • 1 tablespoon chopped fresh parsley
  • 4 (4-ounce) skinless salmon fillets
  • Canola oil, for frying
Instructions
  1. In a shallow dish, whisk together flour, 1 teaspoon salt, and pepper. In another shallow dish, whisk together egg and cream. In a third shallow dish, stir together pecans, bread crumbs, parsley, and remaining 1 teaspoon salt.
  2. Dredge salmon in flour mixture, gently shaking off excess. Dip in egg mixture, letting excess drip off. Dredge in pecan mixture, gently pressing to adhere.
  3. In a large skillet, pour oil to a depth of ½ inch, and heat over medium heat until a deep-fry thermometer registers 300°. Carefully add salmon; cook, turning once, until golden brown and a meat thermometer inserted in thickest portion registers 145°, about 6 minutes. Serve immediately.

 
Roasted Mixed Beets
 
Ingredients
  • 6 golden beets, peeled and quartered
  • 6 red beets, peeled and quartered
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
Instructions
  1. Preheat oven to 400°. Line a large rimmed baking sheet with foil.
  2. On prepared pan, toss together all ingredients until well combined; spread in an even layer.
  3. Bake until tender, 40 to 45 minutes.
Notes
If desired, roast beets on separate baking sheets to prevent the colors from bleeding onto each other.