Friday, July 2, 2010

Pecan-Crusted Salmon

Photo Credit:  Taste of Home

My first cucumber of the season was destined for this recipe!  I make this recipe a lot in the winter without the sauce, but it's even better served with the sauce in the summer when fresh cucumbers and dill are in season.

Source:  Taste of Home

2 salmon fillets (6 oz. each)
2 T. mayonnaise
1/2 c. finely chopped pecans
1/3 c. seasoned bread crumbs
2 T. grated Parmesan cheese
1 T. minced fresh parsley
1 T. butter, melted

Cucumber sauce:
1/2 c. chopped seeded peeled cucumber
1/2 c. vanilla yogurt
1/2 t. snipped fresh dill or 1/8 t. dill weed
1/8 t. garlic powder

Place salmon skin side down in a greased 11x7x2" baking dish.  Spread 1 T. mayonnaise over each fillet.
In a small bowl, combine the pecans, bread crumbs, Parmesan cheese, parsley and butter; spoon over salmon.  Bake at 425 degrees for 10-15 minutes or until fish flakes easily with fork.
Meanwhile, in a small bowl, combine the cucumber sauce ingredients.  Serve with the salmon.
Yield:  2 servings

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