Pecan-Crusted Salmon on Blackberry Ginger Greens – Dana Shortt Gourmet

Pecan-Crusted Salmon on Blackberry Ginger Greens

Oil + Vinegar – Pairing – Citrus Blackberry Ginger:

  • BLOOD ORANGE infused olive oil
  • BLACKBERRY GINGER dark balsamic vinegar

Pecan-Crusted Salmon on Blackberry Ginger Greens

Ingredients

For Salmon

  • 4 six-ounce fillets, skin removed
  • 1 tablespoon honey
  • 1½ teaspoons dijon mustard
  • ½ cup finely chopped pecans

For Salad

  • 3 tablespoons DANA’s Blood Orange olive oil
  • 3 tablespoons DANA’s Blackberry Ginger balsamic vinegar
  • 9 cups mixed greens
  • 1 avocado, peeled, pitted, & diced
  • ½ cup fresh blackberries, sliced in half
  • 1 blood orange or navel orange, peeled & sectioned
  • 1 red bell pepper, cut into thin strips
  • 1 tablespoon chopped fresh mint
  • 2 tablespoons chopped fresh chives

Method

  1. Preheat oven to 425°F. Pat salmon dry.
  2. In a small saucepan, melt honey & mustard. Spread mixture evenly over salmon; sprinkle with salt. Add pecans to the pan, glazing with the remaining liquid, and coat the top of each fillet with the pecans.
  3. Transfer salmon fillets to a parchment-lined baking sheet and bake for 10-12 minutes, or until just cooked.
  4. To make the dressing, combine the oil & vinegar in a jar with a lid shake vigorously.
  5. Toss dressing with greens, avocado, blackberries, orange, red bell pepper, mint, & chives. Serve salad topped with hot salmon.
We have temporarily closed the retail store but we will continue to operate through online, phone and email orders. Thank you for your business and support. Curbside pick-up and delivery available. To place an order: 519-880-1555 ext 3 www.danashortt.com giftbaskets@danashortt.caORDER ONLINE
+ +