Pecans, lemon, and white wine help to flavor these delicious salmon steaks.
Feel free to use salmon fillets, cut in serving size portions.
INGREDIENTS:
1/2 cup pecan pieces
8 tablespoons butter, divided
2 teaspoons fresh chopped parsley
1 lemon, halved
4 salmon steaks or serving-size fillets
4 tablespoons dry white wine
pepper
2 green onions, chopped
6 slices bacon, cooked and crumbled
PREPARATION:
Preheat oven to 400°.
In a skillet over medium-low heat, melt 2 tablespoons of butter. Add the
pecans and cook for a few minutes, just until lightly browned and aromatic.
Remove to a plate and set aside. Melt remaining 6 tablespoons of butter
in the skillet; add the parsley and zest of about half of the lemon.
Place salmon steaks on an oiled foil-covered broiler pan. Drizzle 1 tablespoon
of wine over each steak, then sprinkle with freshly ground black pepper.
Spoon some of the butter and parsley mixture over each steak. Bake for
about 15 minutes, turning once if using steaks, or until fish flakes easily
with a fork. Sprinkle with pecans, chopped green onions, and crumbled
bacon just before serving. Cut lemon half into 4 wedges; add 1 lemon wedge
to each serving.
Serves 4.