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Pecan Salmon with Sweet Pepper Mayo

Heart-healthy salmon is coated with nuts and topped with flavored mayonnaise to create a restaurant-style fish dinner.

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  • Makes: 6 servings
  • Prep: 25 mins
  • Chill: 30 mins
  • Cook: 6 mins

Pecan Salmon with Sweet Pepper Mayo



  1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Slice fish in half horizontally so that it is of nearly an even thickness (about 1/2 inch thick). Cut fish into 6 equal portions.
  2. In a shallow dish combine pecans, bread crumbs, black pepper, and salt. In another dish beat together egg and water; place flour in a third dish. Coat each fish portion with flour, dip in egg mixture, and finally in pecan mixture. Place portions on a large plate; cover and chill for up to 30 minutes while preparing mayonnaise mixture.
  3. For mayonnaise mixture, pat the drained, roasted peppers dry on paper towels; coarsely chop. In a small serving bowl stir together chopped peppers, mayonnaise or salad dressing, chutney, lemon juice, garlic salt, and ground red pepper. Set aside.
  4. In a 12-inch nonstick skillet heat oil over medium-high heat. Add fish; cook for 3 minutes. Turn fish; cook for 3 to 4 minutes more or until fish flakes easily when tested with a fork. (Reduce heat as necessary during cooking to prevent overbrowning.) Serve with mayonnaise mixture. Makes 6 servings.

Nutrition Facts (Pecan Salmon with Sweet Pepper Mayo)

    Per serving:
  • 379 kcal cal.,
  • 26 g fat
  • (4 g sat. fat,
  • 61 mg chol.,
  • 457 mg sodium,
  • 17 g carb.,
  • 2 g fiber,
  • 20 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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