Ingredients
- For the Salmon:
- 4 salmon filets
- 2 tablespoons unsalted butter
- 1/2 cup Fisher Nuts pecan halves
- 1/2 cup Panko
- 1/4 cup fresh parsley leaves
- Kosher salt and freshly ground black pepper to taste
- For the Lingonberry Sauce:
- 4 cups lingonberries
- 1/4 cup brown sugar
- 1/4 cup Dijon mustard
Instructions
- Salmon Preparation:
- Preheat oven to 400º F.
- To make the pecan crust, combine pecans, Panko, and parsley in the bowl of a food processor until mixture resembles coarse crumbs. Season with salt and pepper to taste. Dredge each salmon filet with pecan mixture.
- Melt butter in a large oven-proof skillet over medium-high heat. Working in batches, add salmon to the skillet and sear both sides until golden brown, about 1–2 minutes per side.
- Place into oven and bake until fish flakes easily with a fork, about 10–12 minutes.
- Sauce Preparation:
- Mix lingonberries, brown sugar, and mustard and warm over low heat. Top the salmon with the sauce and serve immediately.
