This salmon recipe, which comes from chef Jamie West, the Tyler Place in Highgate Springs, Vermont is definitely on the sophisticated side, but kids will be lured in by the rich, crunchy pecan topping.
Kathy Gunst, with the editors of Parenting Magazin Kathy Gunst, with the editors of Parenting Magazine
|1/2 tsp vegetable oil||2 1/2 tbsps melted butter|
|1 1/2 lb salmon fillet||1 tbsp fresh lemon juice|
|Salt and freshly ground pepper||1 tsp Worchestershire sauce|
|1 1/2 cups chopped pecans|
Preheat the oven to 350°F
Grease a medium roasting pan or large oven-proof skillet with the o
Place the salmon fillet in the pan, skin side down, and sprinkle with the salt and pepper
In a small bowl mix the pecans, melted butter, lemon juice, and Worcestershire sauce
Spread the nut topping on the salmon
Place on the middle shelf of the oven and bake for about 20 minutes, or until cooked through.
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