Pecan-Crusted Salmon

with Dijon Mustard Sauce and Herb-Roasted Potatoes

4 whole salmon filets
1/2 cup egg white
1 batch Pecan Flour
1 batch Dijon mustard sauce
1 batch Herb Roasted Potatoes—see recipe


Pre-heat an oven to 350 degrees F.

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.

How to Serve it Up

Square Dinner Plate
Round Dinner Plate
Dinner Napkins
Dinner Plate