Cuban-American fusion recipe
Baked Salmon with Pecan Crust and Sour Orange Sauce
Baked salmon fillet with a crunchy pecan crust and Cuban sour orange sauce: a special dish for Thanksgiving.
- Preparation20 min
- Cooking25 min
- Total time45 min
- Servings6 servings
- DifficultyEasy
Not every Thanksgiving table needs turkey. This oven-baked salmon combines the texture of toasted pecans with the freshness of sour orange and is served as one large piece to share.
Ingredients
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Salmon
Citrus sauce
Method
Prepare the fish
- Preheat the oven to 200 °C and line a baking tray with baking paper. Pat the salmon dry with paper towels and season with salt and pepper.
- Mix the pecans with the panko, parsley and melted butter. In a separate bowl, combine the mustard and honey.
- Place the fillet skin-side down, spread the mustard and honey over the surface and press the pecan mixture on top to form an even crust.
Bake
- Bake for 18 to 25 minutes, depending on the thickness, until the center reaches 63 °C. If the pecans brown too much before the salmon reaches temperature, cover loosely with foil.
Sauce and presentation
- In a small frying pan, cook the garlic in a few drops of oil for 30 seconds, then add the juice, stock, honey and zest; reduce over medium heat for 5 to 7 minutes.
- Remove from the heat and finish the sauce by incorporating the cold butter in small pieces. Serve the salmon whole, with the sauce in a sauceboat to keep the crust from getting wet.
