Network Subscribers can watch hundreds of new & classic Paula shows Login / Learn More
 

Pecan Crusted Salmon with a Creamy Citrus Sauce Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
Servings
$ /Serving
Print
Easy Level
0 MIN Prep + Cook
Servings
$ /Serving

Pecan Crusted Salmon with a Creamy Citrus Sauce Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
Servings
$ /Serving

Ingredients

  • 6 oz filet cleaned salmon
  • 1 teaspoon Paula Deen House Seasoning
  • 1/2 cup flour
  • 1 egg
  • 1 tablespoon water
  • 1 cup pecans, pulverized in food processor
  • 2 tbsp olive oil
  • 1/4 cup sherry
  • 3 oz shrimp stock
  • 1/4 cup heavy cream
  • 3 tablespoons Paula Deen Sweet Citrus Finishing Butter

Preparation

Dust salmon with Paula Deen House Seasoning and flour, on belly-side only. Dip in egg wash (egg and water whisked together) and dip in chopped pecans. Heat pan with olive oil and sauté salmon until golden brown, then flip and sauté for 2 more minutes. Remove from pan and place in oven at 250 degrees to keep warm. In sauté pan add ¼ cup sherry flambé, ¼ cup heavy cream, reduce by ½ then 3 ounces shrimp stock, Bring to a boil and reduce by ½. Add Paula Deen finishing butter to sauce. Serve sauce over fish.

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product

Preparation

Dust salmon with Paula Deen House Seasoning and flour, on belly-side only. Dip in egg wash (egg and water whisked together) and dip in chopped pecans. Heat pan with olive oil and sauté salmon until golden brown, then flip and sauté for 2 more minutes. Remove from pan and place in oven at 250 degrees to keep warm. In sauté pan add ¼ cup sherry flambé, ¼ cup heavy cream, reduce by ½ then 3 ounces shrimp stock, Bring to a boil and reduce by ½. Add Paula Deen finishing butter to sauce. Serve sauce over fish.

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product