Salmon with Pecan Honey Glaze

Name: Salmon with Pecan Honey Glaze
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 177 milliliters butter; 237 milliliters honey; 237 milliliters pecan halves or pieces; 454 grams fillets salmon; 4 servings salt and pepper to taste; 59 milliliters vegetable oil

Salmon with Pecan Honey Glaze might be just the main course you are searching for. This recipe covers 24% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 25g of protein, 73g of fat, and a total of 1012 calories. This recipe serves 4. From preparation to the plate, this recipe takes roughly 35 minutes. If you have vegetable oil, salt and pepper, pecan halves, and a few other ingredients on hand, you can make it. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. It is a good option if you're following a gluten free and pescatarian diet.

Instructions

Preheat oven to 350 degrees F (175 degrees C).

Equipment you will use

Oven

Spread pecans in a single layer on a baking sheet.

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Pecans

Spread

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Baking Sheet

Bake 8 to 10 minutes, or until slightly browned. Stir 2 or 3 times to toast uniformly.

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Toast

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Oven

In a small saucepan over medium-high heat, combine honey with half of the butter. Stir in the toasted pecans, and cook for 8 to 10 minutes to infuse the flavors.

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Butter

Pecans

Honey

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Sauce Pan

Remove from heat, and keep warm.

Melt remaining butter with oil in a large skillet over high heat. Season fish with salt and pepper. Arrange fillets in skillet, and cook until firm to the touch, about 4 to 5 minutes per side. Salmon is done when it flakes easily with a fork.

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Salt And Pepper

Butter

Salmon

Fish

Cooking Oil

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Frying Pan

Transfer to serving plate, and spoon glaze over top.

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Glaze

Equipment

Ingredients

Servings:

177milliliters

butter 237milliliters

honey 237milliliters

pecan halves or pieces 454grams

fillets salmon 4servings

salt and pepper to taste 59milliliters

vegetable oil

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon can be paired with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. You could try Foley Johnson Carneros Chardonnay. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 23 dollars per bottle.

Foley Johnson Carneros Chardonnay

Aromas are concentrated and complex in our 2016 Carneros Chardonnay. Notes of grilled peach, pear, buttered croissant, and vanilla set the stage for a rich, and full-bodied Chardonnay. The aromas expand on the palate with mouthwatering flavors of pear, apple crisp, honeysuckle, toasted coconut, and vanilla wafer. This wine’s balance and structure coupled with its bright acidity makes it an age-worthy wine to be enjoyed for several years. Enjoy this beauty with a succulent roasted chicken and wild mushroom risotto.