Roasted Pecan and Herb-Crusted Salmon

Recipe courtesy George Stella

Show: Low Carb and Lovin' ItEpisode: A Day in the Life

Rated: 5 stars out of 5Rate itRead users' reviews (18)

RECIPE
COMMENTS & REVIEWS(18)

Cook Time:
15 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 15 min
Total:: 30 min

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Ingredients

Vegetable Mixture:

1 small fennel bulb, cored and thinly sliced
2 plum tomatoes, cored and cut in half lengthwise
1/2 cup julienned yellow bell pepper
1/2 cup julienned green bell pepper
1/2 cup sliced red onion
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/8 teaspoon garlic powder
1/8 teaspoon freshly ground black pepper

Salmon:

2 tablespoons chopped fennel fronds (all stems or stalks removed)
2 tablespoons chopped fresh basil leaves
1 1/2 tablespoons Dijon mustard
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
4 (8-ounce) boneless, skinless salmon fillets
2 ounces dry vermouth or white wine
2 tablespoons fresh lemon juice
2 tablespoons unsalted butter, melted
1/2 cup coarsely chopped pecans

Directions

Preheat oven to 400 degrees F.

To make the vegetable mixture: Combine all of the ingredients in shallow roasting pan and toss to mix. Spread the mixture out to form a bed for the salmon.

To make the salmon: In a small bowl, mix the fronds, basil, mustard, salt, and pepper. Rub each salmon fillet with the mixture and arrange them over the top of the vegetables. Drizzle the fillets with the vermouth and lemon juice.

Combine the melted butter and pecans in a small bowl, and top each fillet with the mixture. Roast the salmon until just cooked thorough and the vegetables are tender, about 15 to 17 minutes. Serve immediately.

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Comments & Reviews

recipe Roasted Pecan and Herb-Crusted Salmon
Kirsten Dallas, TX 06-20-2009
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Pretty good
Rated: 3 stars out of 5

I read a couple of reviewers say that you could make it without the fennel - so I did as I am not really a fennel person. I... think it probably needed it! It was a fine dish but nothing great. I liked the dijon/basil rub and might do that again but the rest was hassle with no big pay off.Read more
recipe Roasted Pecan and Herb-Crusted Salmon
Sharon Chillicothe, OH 01-21-2009
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Tastes great
Rated: 5 stars out of 5

I used mushrooms instead of fennel for the veggies & dill instead of the fennel fronds for the sauce. We really liked this... dish.Read more
recipe Roasted Pecan and Herb-Crusted Salmon
Amber Chicago, IL 03-29-2008
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One of my favorites
Rated: 5 stars out of 5

This recipe is so full of flavor: tender, juicy salmon with the mustard/basil rub, nutty pecans, and peppers and fennel... soaked in vermouth. I've cooked this for many dinner parties and everyone was very impressed.Read more
recipe Roasted Pecan and Herb-Crusted Salmon
Jennifer Clayton, CA 03-17-2007
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Easy and Tasty
Rated: 5 stars out of 5

I love this recipie. It was quick and easy. The pecans were crunchy and the salmon moist and flavorful.
recipe Roasted Pecan and Herb-Crusted Salmon
Mystie Monsey, NY 02-22-2007
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Excellent!
Rated: 5 stars out of 5

I wanted to try a new recipe for salmon as my others seemed worn out. A little nervous with using fennel because it looks... like two veggies that my husband hates - celery and dill. However, he ate two huge helpings!!! I didn't use pecans but used sliced almonds. It was awesome! Very easy to make and beautiful too. Enjoy!Read more
recipe Roasted Pecan and Herb-Crusted Salmon
Robin Oldsmar, FL 02-13-2007
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Great Salmon Recipe
Rated: 5 stars out of 5

I'm not a big fish lover, but my husband and I really like this recipe. He's not a big bell pepper fan, so I use less bell... pepper, and add fresh sliced mushrooms and some celery. Sometimes I add some fresh dill to the mustard and that is delicious also. Thanks for a great recipe!Read more