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Sweet & Spicy Panko-Pecan Salmon with Prawn & Pear Salsa

Growing up, my mom had always used canned salmon to make salmon patties for my dad, which he loved but I never developed a taste for. When I took a bite of grilled salmon that my oldest son ordered at a restaurant a few years ago, I loved it so much that I instantly became obsessed with cooking with salmon in a variety of ways. This healthy pecan-crusted salmon is not only my all-time favorite salmon recipe, but I have topped it with my fabulous salsa made with fresh homegrown pears and Alaska Spot Prawns. The combination creates a multitude of delicious flavors in every mouthwatering bite!

buzz60 Sweet & Spicy Panko-Pecan Salmon with Prawn & Pear Salsa
  • 4 ounces cooked Wild Alaska Spot Prawns,, shelled, deveined, and tails removed
  • 1 medium firm Bartlett pear,, cored and finely diced
  • 1-1/2 tablespoons fresh lime juice
  • 1/4 cup minced red onion
  • 2 tablespoons finely chopped red bell pepper
  • 2 teaspoons finely chopped fresh basil
  • 1/4 teaspoon minced garlic
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 2 teaspoons red wine vinegar
  • 1 teaspoon granulated sugar
  • 1 pound ( four- 4 oz. each) skinless Wild Alaska Salmon fillets
  • 2 tablespoons unsalted butter,, melted
  • 1 tablespoon pure maple syrup
  • 1 tablespoon dijon mustard
  • 1 teaspoon worcestershire sauce
  • 1/8 teaspoon cayenne
  • 1/2 teaspoon very fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup finely chopped lightly toasted pecans
  • 3 tablespoons panko breadcrumbs
  • 1-1/2 teaspoons parsley flakes
  • 4 small basil sprigs

Step 1:

Heat oven to 350 degrees. Line a small baking sheet with parchment paper. Set aside.

Step 2:

For salsa, cut prawns into -inch dice. Drain well. Place in a small bowl. Cover and chill for 15 minutes. Stir next ten ingredients together in a medium bowl. Set aside.

Step 3:

Meanwhile, for salmon, pat fillets dry with paper towels. For marinade, in a pie plate, stir together butter, syrup, mustard, Worcestershire sauce, cayenne, salt and pepper. For topping, stir pecans, Panko, and parsley flakes together in a small bowl. Dip fillets in marinade, generously coating both sides, and quickly place on parchment-lined baking sheet. Divide topping mixture on fillets.

Step 4:

Bake on center rack for 15-20 minutes just until salmon flakes easily with a fork. During last 5 minutes of baking time, stir diced prawns into salsa mixture.

Step 5:

To serve, place each fillet on a serving plate. Drain salsa then place about 3 tablespoons on each fillet. Garnish each with a basil sprig. Serve immediately. Serves 4.

4 20 minutes 20 minutes

Sweet & Spicy Panko-Pecan Salmon with Prawn & Pear Salsa

Sweet & Spicy Panko-Pecan Salmon with Prawn & Pear Salsa

Growing up, my mom had always used canned salmon to make salmon patties for my dad, which he loved but I never developed a taste for. When I took a bite of grilled salmon that my oldest son ordered at a restaurant a few years ago, I loved it so much that I instantly became obsessed with cooking with salmon in a variety of ways. This healthy pecan-crusted salmon is not only my all-time favorite salmon recipe, but I have topped it with my fabulous salsa made with fresh homegrown pears and Alaska Spot Prawns. The combination creates a multitude of delicious flavors in every mouthwatering bite!

Preparation

Prep Time

20 minutes

Cook Time

20 minutes

Serves

Calories

1576

Equipment

Ingredients

  • 4 ounces cooked Wild Alaska Spot Prawns,, shelled, deveined, and tails removed
  • 1 medium firm Bartlett pear,, cored and finely diced
  • 1-1/2 tablespoons fresh lime juice
  • 1/4 cup minced red onion
  • 2 tablespoons finely chopped red bell pepper
  • 2 teaspoons finely chopped fresh basil
  • 1/4 teaspoon minced garlic
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 2 teaspoons red wine vinegar
  • 1 teaspoon granulated sugar
  • 1 pound ( four- 4 oz. each) skinless Wild Alaska Salmon fillets
  • 2 tablespoons unsalted butter,, melted
  • 1 tablespoon pure maple syrup
  • 1 tablespoon dijon mustard
  • 1 teaspoon worcestershire sauce
  • 1/8 teaspoon cayenne
  • 1/2 teaspoon very fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup finely chopped lightly toasted pecans
  • 3 tablespoons panko breadcrumbs
  • 1-1/2 teaspoons parsley flakes
  • 4 small basil sprigs
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Step 1:

Heat oven to 350 degrees. Line a small baking sheet with parchment paper. Set aside.

Step 2:

For salsa, cut prawns into -inch dice. Drain well. Place in a small bowl. Cover and chill for 15 minutes. Stir next ten ingredients together in a medium bowl. Set aside.

Step 3:

Meanwhile, for salmon, pat fillets dry with paper towels. For marinade, in a pie plate, stir together butter, syrup, mustard, Worcestershire sauce, cayenne, salt and pepper. For topping, stir pecans, Panko, and parsley flakes together in a small bowl. Dip fillets in marinade, generously coating both sides, and quickly place on parchment-lined baking sheet. Divide topping mixture on fillets.

Step 4:

Bake on center rack for 15-20 minutes just until salmon flakes easily with a fork. During last 5 minutes of baking time, stir diced prawns into salsa mixture.

Step 5:

To serve, place each fillet on a serving plate. Drain salsa then place about 3 tablespoons on each fillet. Garnish each with a basil sprig. Serve immediately. Serves 4.

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