Pecan Encrusted Salmon with Dijon Cream Sauce

Ingredients

• For the Salmon
• 1 salmon fillet, about 4 pounds
• Salt, to taste
• Black pepper, to taste
• 2 cups pecans
• 3 tablespoons prepared horseradish
• Chopped parsley, for serving
• Lemon wedges, for serving
• For the Dijon Cream Sauce
• 1 cup heavy cream
• 3 tablespoons Dijon mustard
• Pinch of salt
• Pinch of black pepper

Directions

1. Preheat oven to 425°F and set an oven rack in the middle position. Line a baking sheet with aluminum foil for easy cleanup, and spray with nonstick cooking spray.
2. Prep the salmon. Pat the salmon fillet dry with paper towels. Season generously with salt and pepper, then set aside.
3. Make the pecan crust. In a food processor fitted with the steel blade, add the pecans and prepared horseradish. Pulse until the mixture forms a thick paste.
4. Top the salmon. Spread the pecan mixture evenly over the top of the salmon, pressing it gently so it sticks.
5. Bake. Place the salmon in the oven and bake for about 20 minutes, or until the salmon is cooked through and flakes easily.
6. Make the sauce. While the salmon bakes, add the heavy cream to a saucepan and bring it to a simmer over medium heat. Once simmering, whisk in the Dijon mustard. Cook for 3–5 minutes, whisking often, until slightly thickened. Season with a pinch of salt and pepper, then set aside.
7. Rest the salmon. Remove the salmon from the oven and tent it loosely with foil. Let it rest for 5 minutes.
8. Serve. Slice into individual portions and top with chopped parsley, lemon wedges, and the Dijon cream sauce.

Notes

• For a prettier finish, spoon the sauce around the salmon instead of directly over the crust so the pecan topping stays crisp.

Source

• https://www.tiktok.com/@jrwider/video/7591253272875339021