Monday, August 27, 2012

Pecan crusted salmon

Salmon is probably my favorite fish.  That or trout anyway.  And since I don't get trout unless I go catch it, we have a lot more salmon ;-)

I found this recipe for a pecan crust in the May-June issue of Fresh magazine.  I used a steamer instead of the microwave to cook the fish and pressed on the coating when it was finished.  I also left out the lemon pepper and substituted fresh lemon juice for the water.  Mike and I both agreed that even as easy as this dish is, it is worthy to be served to guests.   

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