Pecan coated salmon fish was inspired by thinking what I can do to replace flour coated or breadcrumb-coated fish. It is a perfect combination when eating with the delicious, juicy and fresh home-made salsa!
- 2 fillets fresh salmon cutlet
- 1 cup pecan crumbs (crushed unroasted unsalted pecan in mortar and pestle or electric food processor)
- ½ teaspoon finely grated lemon rind
- 1 egg beaten on a shallow bowl
- 3 tablespoons olive oil
- Salt and pepper to taste
- Sprinkle salt on salmon and set aside. Mix together pecan crumbs and lemon rind on a plate.
- Dip salmon fillet into egg drip off the excess and place salmon onto crumbs mixture. Pat crumbs to stick on fish on all sides.
- Heat pan with olive oil over medium heat. Add fish (skin side down first, if any) and cook for 2 minutes on each side until golden brown and sealed. Turn fish only once to prevent crumbs from falling off.
- Reduce heat to medium low, and cook further till fish is cooked*.When fish is done top with homemade tomato salsa and serve with your choice of side vegetable or salad.
Note*: If fish fillet is too thick to be cooked in pan without burning the pecan crumbs, transfer fish to baking dish and put in oven of 300F for 10 min or until cooked.
Each serving contains 3g net carbs, 33.5g protein and 73 g fat.
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