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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
4 cups lingonberries
1/4 cup brown sugar
1/4 cup Dijon mustard
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.
Mix lingonberries, brown sugar, and mustard and warm over low heat. Top the salmon with the sauce and serve immediately.
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