Recipes and Cooking Pecan Salmon with Sweet Pepper Mayo 4.0 (3) Heart-healthy salmon is coated with nuts and topped with flavored mayonnaise to create a restaurant-style fish dinner. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Share Share Tweet Pin Email Prep Time: 25 mins Cook Time: 6 mins Chill Time: 30 mins Total Time: 61 mins Servings: 6 Jump to Nutrition Facts Ingredients 1 ½ pound fresh or frozen skinless salmon fillet ¾ cup finely chopped pecans ½ cup fine dry bread crumbs ½ - 1 teaspoon ground black pepper ½ teaspoon salt 1 egg 2 tablespoon water ⅓ cup all-purpose flour ½ 7 ounce jar roasted red sweet peppers (about 1/2 cup), drained ¼ cup mayonnaise or salad dressing 1 tablespoon mango chutney, finely chopped 1 tablespoon lemon juice ¼ teaspoon garlic salt ⅛ teaspoon ground red pepper 2 tablespoon cooking oil Directions 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. 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. 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. 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. Print Nutrition Facts (per serving) 379 Calories 26g Fat 17g Carbs 20g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 379 % Daily Value * Total Fat 26g 33% Saturated Fat 4g 20% Cholesterol 61mg 20% Sodium 457mg 20% Total Carbohydrate 17g 6% Protein 20g Vitamin C 34.8mg 174% Calcium 20.2mg 2% Iron 2.3mg 13% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.