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Praline-Glazed Salmon





Yields
Makes 2 servings

Paul Genaux was inspired to devise this recipe by his sister's description of a salmon dish she tried in New Orleans.

Praline-Glazed Salmon




James Carrier
 12 ounces boned, skinned salmon fillet, cut into 2 pieces
  About 1/4 teaspoon salt
  Pepper
 1/4 cup chopped pecans
 3 tablespoons packed dark brown sugar
 2 tablespoons butter, melted
 1 teaspoon lemon juice
Step 1
1

Rinse salmon and pat dry. Sprinkle all over with salt and pepper. In a small bowl, mix pecans, brown sugar, butter, lemon juice, and 1/4 teaspoon salt.

Step 2
2

Place salmon on a 12- by 15-inch baking sheet. Broil 6 inches from heat for 6 minutes. With a wide spatula, turn fish over. Spoon pecan mixture evenly over fish and broil again, checking frequently to be sure nuts do not scorch, until fish is opaque but still moist- looking in the center of the thickest part (cut to test), 1 to 2 minutes longer.

Step 3
3

With a wide spatula, transfer fish to serving plate.

Nutrition Facts

Servings 0


Amount Per Serving
Calories 581Calories from Fat 60
% Daily Value *
Total Fat 39g60%

Saturated Fat 12g60%
Cholesterol 131mg44%
Sodium 512mg22%
Total Carbohydrate 23g8%

Dietary Fiber 0.9g4%
Protein 35g70%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.