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Pecan-Crusted Salmon


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  • 4 salmon filets (6 oz each)
  • 2 c milk
  • 1 c finely chopped pecans
  • 1/2 c flour
  • 1/4 c brown sugar
  • 2 tsp seasoned salt
  • 3 T canola oil


Servings 4


Step 1

Place salmon in a large resealable bag; add milk. Seal bag and turn to coat. Let stand for 10 minutes; drain.

In a shallow bowl combine pecans, flour, brown sugar and seasoned salt. Coat salmon with pecan mixture, gently pressing into the fish.

In a large skillet, brown salmon over medium-high heat in oil. Transfer to a baking pan coated with spray. Bake 400 degrees for 8-10 minutes or until fish flakes easily.

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