Pecan-Topped Salmon

pecan salmon Mobile
From Table for Two, A Kallah's Cookbook

by Rivka Parizad, Israel Book Shop Publications

From the author: I love using pecans when I cook. It’s an easy way to add simple elegance to a dish and people love them. Salmon with pecans is truly Shabbos worthy!


2 Dinner-Sized Salmon Fillets (6 Oz. Each), Boneless And Skinless
½ Cup Chopped Pecans
2 Tbsp. Oil
2 Tbsp. Sweet Red Wine
3 Tbsp. Brown Sugar


Preheat oven to 350°.
Rinse the salmon fillets and pat dry. In a small bowl, combine the chopped pecans, oil, red wine, and brown sugar.
If desired, slice each fillet in half to form an appetizer-sized slice of salmon. Top each slice with the pecan mixture.
Bake uncovered for 20–25 minutes.



 Recipe:kosher, pareve, fish
Yield: 2 - 4 servings