Today I am so excited to share a new favorite recipe of mine, Pecan Encrusted Baked Salmon. Not your typical holiday meal, but perfect for a Northwest gal trying to celebrate the flavors of her local cuisine. I am also thrilled to to be back for another year with the Progressive Dinner Series. Last year I was honored to be blogging with 4 other very talented food bloggers to bring you some some of our favorite holiday dishes. From the main course all the way to dessert, we will be sharing recipes from our kitchens over the next 5 weeks.
Here are all the delicious posts this week:
Busy-at-Home : Simple Baked Ham
Will Cook for Smiles: Apple Maple Dijon Pork Roast
The Gunny Sack: Glazed Holiday Ham
Flour on My Face: Easy Slow Roasted Pot Roast
Daily Dish Recipes: Holiday Pork Roast with Red Wine Mushroom Gravy
Adventures in All Things Food: Pecan Encrusted Baked Salmon
I have chosen some new favorite recipes to highlight that also fit right in with what foods are around me. I have reached down to California for a few ingredients, and all across the state of Oregon including our own farm.
Besides all the fabulous ingredients I have selected, each week we have a great sponsor and giveaway to offer you. So come check out our recipes, see the products we used to create our dishes and then enter for a chance to win some great products that would fit in nicely with your own holiday meal.
This week's sponsor is Farberware, and it is a great way to start off this recipe series since the New Traditions Cookware provides a good start for any meal. I was sent a 14 piece cookware set in blue and just loved how easy it was to work with the speckled aluminum nonstick pieces.
This Farberware set is even oven safe up to 350 degrees. The rubberized handles made the skillets easy to move as I worked on my glaze and breading for the salmon. The 3 different saucepan sizes in this set will come in handy for all my holiday meal preparations and I can already imagine the great pot of mashed potatoes or soup I can make in the Dutch Oven.
Last year I received the High Performance Stainless Steel Set from Farberware and have been using it week in and week out. Now though, this pop of color with the blue porcelain enamel and easy to clean nonstick interior, I may have a new favorite in the kitchen. I really do enjoy working with pots that are as eye-pleasing as they are functional.
For more affordable, family-friendly recipe inspiration, I suggest you follow the Farberware Pinterest board. Lots of great stuff going on there.
This meal is so fast and easy to make. Around the holidays our family doesn't often do the traditional turkey. Thanks to a kindly neighbor of ours, who is also an avid fisherman, we often find ourselves with an abundance of locally caught Salmon. Since it is the season to give thanks for what we have in our lives, I created this dish to celebrate both the generosity of our neighbor and the abundance of available fish in our Oregon rivers.
I cut one long Salmon fillet into 4 portions. Then I liberally seasoned each side with salt and pepper. With the 8 1/2 inch Farberware skillet, I melted 3 Tbsp. of unsalted butter, and mixed with the Dijon mustard and honey to create a glaze for the fish.
Each portion was brushed with glaze and then set in a baking dish.
The crust only has 4 ingredients; pecans, fresh Italian parsley, bread crumbs and melted butter. Everything gets a rough chop and then mixed together. I popped this all into the 10 inch Farberware skillet to lightly toast and melt the butter.
Pack the breading onto the top of each Salmon portion, squeeze a little fresh lemon juice over the top and bake for about 10 -12 minutes, depending on the thickness of your fish. The crust is both flavorful and slightly toasted.
With this dish, you won't miss your turkey and stuffing.
Pecan Encrusted Baked Salmon
You will need:
- 4- 4oz. Salmon fillets
- salt and pepper
- 3 Tbsp. Dijon mustard
- 3 Tbsp. + 2 Tbsp. divided, unsalted butter
- 2 tsp. honey
- 1/3 c. dried breadcrumbs
- 1/2 c. coarsely chopped pecans
- 1/4 c. coarsely chopped Italian parsley
- 1/2 lemon + more for garnish
Preheat the oven to 400 degrees. Spray a baking dish with non-stick spray and set aside.
Season both sides of the salmon fillets. In a small skillet combine the Dijon, 3 Tbsp. butter and honey. Whisk to combine. Coat each fillet in glaze and place in the baking dish.
Combine the breadcrumbs, pecans, and parsley in a large skillet. Toss with 2 Tbsp. butter till melted and the bread and nuts are slightly toasted. Season to taste. Divide the crumb mixture between the 4 fillets and pack to coat the top of each one. Squeeze 1/2 a lemon over the fillets.
Bake for 10-12 minutes, depending on the thickness of your fillets. Serve immediately with lemon wedges to garnish.
And, let's not forget the Giveaway!
I know you are probably eyeing that gorgeous blue cookware set... Well, Farberware is generously providing one lucky reader with a cookware set of their very own!
Follow Busy-at-Home/ Glenda Embree's board #HolidayRecipes on Pinterest.