Pecan Crusted Salmon

Ingredients

4 pieces of salmon (about 4 oz. each)

¼ cup Chef Paul Prudhomme’s Magic Salmon Seasoning or your favorite seasoning (about a palm-full)

2 cups Panko breadcrumbs

Directions

Rinse and pat dry salmon.

By Geri Shumer

1 cup chopped pecans

1/3 cup Dijon mustard

Olive oil

Salt and pepper, to taste

Ambrosia Salad

Ingredients

8 oz. frozen whipped topping, thawed

½ cup sour cream or plain yogurt

1 cup shredded sweetened coconut

1 11-ounce can mandarin oranges, drained

1 8-ounce can pineapple tidbits or crushed pineapple, drained

1 cup maraschino cherries, drained and halved

1 ½ cups mini marshmallows (opt.) ½ cup chopped walnuts or pecans

Directions

In a large bowl, stir together the whipped topping and yogurt. Using a rubber spatula, carefully fold remaining ingredients into whipped topping.

Chill at least 2-3 hours before serving.

Heat about 2 Tbsp. of olive oil in pan. Cast iron is best. On a dinner plate, mix Panko breadcrumbs and pecans with salmon seasoning, salt and pepper to taste. You can add a little more or a little less salmon seasoning depending on your taste. If you add more, don’t add too much salt as it is salty by itself.

Brush each piece of salmon with Dijon mustard and coat on both sides with Panko mixture.

Make sure oil is hot (stand away from pan and flick a drop or two of water into pan and if it sizzles, it is ready). Sauté in pan for about 4 minutes and then flip over for another 4 minutes (this timing may vary according to how thick your pieces are). You may have to add a little more oil at this point and shake the pan so that oil gets underneath each piece.

Test to see if they are done. You will know they are done when you can easily cut through them with your fish turner and fish breaks in half instantly. The inside should be a translucent pink. If you are still not sure, check the temperature. Properly cooked salmon should be 110°— 140° degrees on the inside.

Let rest for a minute or two and serve.