Ingredients
- 4 whole salmon filets
- 1/2 cup egg white
- 1 batch Pecan Flour—see recipe
- 1 batch Dijon mustard sauce—see recipe
- 1 batch Herb Roasted Potatoes—see recipe
Directions
Pre-heat an oven to 350 degrees.
Dip the salmon filets in the egg white, then into the Pecan flour. Coat the salmon well. Place the salmon on a lined pan and place in the freezer, covered until needed.
During the last ten minutes of the potato-cooking stage, remove the salmon from the freezer. Place some olive oil in a large sauté pan over medium heat. Place the salmon in the hot oil, nice side down. Sauté each side of the salmon for 3-5 minutes.
Serve the salmon with roasted potatoes and the Dijon mustard sauce.
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