- 6
- 25 mins
- 31 mins
Ingredients
- 1-1/2 lb salmon filet
- 3/4 c finely chopped pecans
- 1/2 c bread crumbs
- 1/2 t each S&P
- 1 egg
- 2 T water
- 1/3 c purpose flour
- 1/2 , 7 ounce jar roasted red sweet peppers (about 1/2 cup), drained
- 1/4 cup mayonnaise or salad dressing
- 1 tablespoon mango chutney, finely chopped
- 1 tablespoon lemon juice
- 1/4 teaspoon garlic salt
- 1/8 teaspoon ground red pepper
- 2 tablespoons cooking oil
Preparation
Step 1
Directions
Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Slice fish in half horizontally so that it is of nearly an even thickness (about 1/2 inch thick). Cut fish into 6 equal portions.
In a shallow dish combine pecans, bread crumbs, black pepper, and salt. In another dish beat together egg and water; place flour in a third dish. Coat each fish portion with flour, dip in egg mixture, and finally in pecan mixture. Place portions on a large plate; cover and chill for up to 30 minutes while preparing mayonnaise mixture.
For mayonnaise mixture, pat the drained, roasted peppers dry on paper towels; coarsely chop. In a small serving bowl stir together chopped peppers, mayonnaise or salad dressing, chutney, lemon juice, garlic salt, and ground red pepper. Set aside.
In a 12-inch nonstick skillet heat oil over medium-high heat. Add fish; cook for 3 minutes. Turn fish; cook for 3 to 4 minutes more or until fish flakes easily when tested with a fork. (Reduce heat as necessary during cooking to prevent overbrowning.) Serve with mayonnaise mixture. Makes 6 servings.