Make this incredible salmon with pecans for a healthy, classic meal everyone will love! Featuring salmon topped with pecans and a delicious cranberry sauce, this simple fish recipe will win your family’s hearts! Check out our video and written instructions to see how to make this wonderful salmon with pecan crust dish for your friends and family.
Salmon with Pecans and Cranberry Sauce Video
Ingredients you will need:
- 1 large, fresh-caught salmon fillet
- 1 1/2 T. whole-grain mustard
- 2 cloves garlic, chopped
- Fresh rosemary, chopped
- Fresh parsley, chopped
- Salt and pepper
- Ginger root
- 1 C. pecans
- 2 1/2 C. fresh cranberries
- 1 orange, juiced and zested
- 1/2 C. honey
- 1/2 C. water or orange juice
Combine mustard, garlic, rosemarry, salt and pepper, and ginger.
Spread mixture over salmon.
Top salmon with pecans. Bake at 400 degrees for 12 to 15 minutes.
In a saucepan, place orange juice or water and the zest and juice from an orange.
On the stove, add cranberries and honey.
Add ground cloves. Cook until reduced down.
Serve and enjoy this healthy pecan-crusted salmon!
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Salmon with Pecans Video Transcript
Start Video Transcript
Hi there! Jess in the Rada Kitchen, thanks for joining. Today we are going to take this beautiful, fresh-caught salmon fillet and it’s going to get a pecan and herb crust. We’re going to bake that off and top it with this delicious cranberry sauce that we’re going to make from scratch. Let’s go ahead and get started!
For our herbs I have some fresh rosemary here. We’re going to use maybe a tablespoon. And then I have some fresh parsley that we’re going to chop. So with my Rada French Chef knife I’ll just come in and chop. Move it aside. Same thing with our parsley. For our topping I’m going to put down a few tablespoons of olive oil, and I have 2 chopped garlic cloves here and our fresh chopped herbs. And then a little bit of stone-ground mustard. About a tablespoon and a half. With my Rada Handi-Stir I’ll give that a mix.
OK, so let’s season up our salmon. Some salt and fresh black pepper. Then that herb sauce. With my Rada Mixing Spatula we’re just going to give it a nice, even coat. There we go. So now we’re going to top that mixture with some chopped pecans. You can do chopped walnuts with this, too, I just love the toasted pecans on this. A little bit more. And we’re ready for the oven. I have it preheated to 400 degrees. We’re going to pop this in.
We are going to zest and juice our oranges. I have two big oranges here, and I’m going to use the zest from one of them. I have about half a cup of water in my pan. To this we’re going to add a little bit of fresh ginger root, and if you don’t have fresh on hand you can use the dry ground ginger. Let’s go ahead and get our oranges juiced. I’m just going to cut this in half. We’re looking for about a half cup of fresh orange juice total.
So I have about 2 1/2 cups of fresh cranberries that I’m going to add to our simmering pot, and then sweetening it with honey. And a little bit of cinnamon. Give it a stir. Pinch of sea salt. And with my Rada Non-Scratch Spoon just give that a stir. We’re going to let all those cranberries pop open and reduce down.
So here we have our hot out of the oven salmon fillet. We let this cook about 15 to 20 minutes until perfectly moist and done. Thanks so much for joining us today! Be sure to check us out at RadaCutlery.com and to subscribe to our YouTube channel for more great recipes just like this one!
End of Video Transcript