Pecan-Brown Butter Salmon

Prep:  30 Minutes    Cook:  20 Minutes

4  10- to 12-oz.  pan-dressed Kokonee Salmon
3/4 to 1 tsp Ground Cumin
3/4 tsp Salt
1/4 tsp Ground Black Pepper, divided
Dash Chipotle Chili in Adobo Powder
1 Tbsp Olive Oil
1 bunch Green Onions, cut into thin strips
4 Tbsp Butter
1/4 C Pecans, coarsely chopped
2 Tbsp Lemon Juice
2 Tbsp Balsamic Vinegar

1.  Spread Salmon open; sprinkle meaty side with Cumin, Salt, 1/8 tsp Black Pepper, and Dash Chipotle Chili Powder.  Heat Oil in large non-stick skillet over medium-high heat.  Add two Salmon, skin-side-up; cook for two minutes.  Turn skin-side-down; cook two minutes more.  Flip and cook an additional two minutes, or until fish flakes easily when tested with fork.  Line serving platter with Green Onion tops.  Transfer Salmon to platter, cover and keep warm.  Add additional Oil, as needed, to fry remaining fish as directed above.  Cover all and keep warm.

2.  Reduce heat to medium.  Add Butter and Pecans to skillet; cook, stirring often, 1 to 2 minutes, until nuts and butter begin to brown.  Stir in Lemon Juice and Balsamic Vinegar; cook for 30 seconds until slightly thickend (aroma will be strong).  Add remaining 1/8 tsp Black Pepper and Salt to taste.  Pour nut mixture over Salmon; serve immediately.  Serves 4.

***Other Fish to try with this recipe:  Trout, Halibut, and Catfish.  Also try with Pork Chops, reducing salt to 1/2 tsp.***


As adapted from Better Homes and Gardens