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Cranberry Pecan Crusted Salmon
Cranberry Sauce Ingredients
1 (12 oz.) pkg. cranberries
1 ⅓ cup sugar
1 tbsp. finely shredded orange peel
¼ cup water
2 tbsp. lemon juice
¼ cup orange juice (cointreau may be substituted)
¼ cup finely chopped Newberry Pecans
¼ cup panko breadcrumbs
⅛ tsp salt
¼ tsp parsley
2 tbsp. unsalted butter
2 salmon filets, with skin on
¼ cup cranberry sauce
Cranberry Sauce Directions
In large saucepan, combine cranberries, sugar, orange peel, water, and lemon juice; mix well.
Cook over medium-low heat until juices start to flow and sugar is dissolved. Stir frequently.
Increase heat to medium; simmer an additional 6 to 8 minutes or until cranberries pop, stirring occasionally.
Stir in orange juice (or Cointreau!).
Refrigerate one hour or until completely cooled.
Preheat oven to 400°.
Combine first four ingredients in a small mixing bowl.
Melt butter and pour over pecan mixture, tossing to coat.
Spread salmon with cranberry sauce then top with pecan topping.
Bake 10-15 minutes, until salmon is tender and flakes easily with a fork.
Gently remove the skin and serve.
Note: Raspberry jam may be used instead of cranberry sauce.
This recipe uses our Pecan Pieces. Shop now and add a little personality to your new favorite dish!
This recipe uses our Mammoth Pecan Halves. Shop now and add a little personality to your new favorite dish!
This recipe uses our Large Pecan Halves. Shop now and add a little personality to your new favorite dish!
Shop now and add a little personality to your new favorite dish!