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


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


  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.
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