Recipe: Salmon Fillets with Country Herb Crust (using toasted pecans)

SALMON FILLETS WITH COUNTRY HERB CRUST

4 six ounce fresh salmon fillets
COUNTRY HERB CRUST:
1/2 cup toasted pecans
1 1/2 teaspoons minced fresh herb leaves (basil, oregano, dill or tarragon)
1 tablespoon chilled butter or margarine cut into small pieces
1/2 teaspoon seasoned salt
1/2 teaspoon seasoned pepper

Rinse salmon fillets and pat dry.

In food processor, coarsely chop pecans.

Add fresh herb, butter, seasoned salt and pepper. Pulse process until all ingredients are mixed and a solid mixture forms.

Place salmon fillets skin side down on lightly greased baking pan. Top each fillet with nut mixture patting it on to form crust.

Bake in preheated 400 degree F oven for 12 to 15 minutes. Salmon is done when meat flakes easily and is evenly colored. The salmon will continue to cook after it's removed from the oven.

Servings: 4
Source: Texas Pecan Growers Association