Friday, April 26, 2013

Pecan-Crusted Salmon

1 large salmon (cut into portion-size sections)
2 cups milk
1 cup finely chopped pecans
1/2 cu flour
1/4 cup brown sugar
1 tsp. salt
1 tsp. seasoned salt
1 tsp. pepper
Oil for frying

Preheat oven to 400. Put salmon and milk in a plastic zip-top bag for 10 minutes; remove salmon and discard milk.  In a medium bowl, combine all dry ingredients; completely coat each piece of salmon in dry mixture.  In a frying pan over medium-high heat, brown both sides of salmon in a small amount of vegetable oil.  Bake on a cookie sheet lined with nonstick cooking spray for 8 - 10 minutes.

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