Wednesday, July 3, 2013

Salmon with Raspberry Sauce and Toasted Pecans

4 salmon fillets
1 1/2 cups pecans (toasted and chopped)
2 cups of raspberries
1/2 sugar
1/4 cup lemon

-Preheat oven to 400 degrees
-Toast pecans on a lined baking sheet in oven for 15 minutes. Chop when pecans have cooled.
-Place salmon fillets scale side down on an foil lined and oiled baking sheet. Set aside.
-Puree raspberries, sugar and lemon in a blender until smooth. Pour sauce through a mesh strainer and into a saucepan. Simmer and stir until sugar it dissolved.
-Pour raspberry sauce over the salmon fillets and top with pecans
-Place salmon in the preheated oven and bake until the salmon is almost opaque in the center and flakes easily, about 10-15 minutes.

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