Pecan Crusted Bourbon Salmon Recipes

Steps:

• 1. Combine bourbon, pineapple juice, soy sauce, and Dijon mustard in a small saucepan. Bring to a boil; reduce heat and simmer for 10 minutes.
• 2. Add minced ginger and agave; simmer for 30-40 minutes or until reduced and slightly syrupy. Cool slightly and add lemon juice and crushed pineapple; set aside.
• 3. Meanwhile, combine pecans, panko, coconut and ground red pepper.
• 4. Preheat oven to 425 degrees Fahrenheit. (Make sure your oven is hot, preheating should take about 20 minutes.).
• 5. Place lightly beaten egg whites in a shallow dish.
• 6. Season salmon with salt and pepper.
• 7. Dip salmon fillets in egg white, allowing excess egg to drip off into dish.
• 8. Dredge salmon in panko mixture, pressing with fingers to ensure bread crumbs adhere. Using a small spoon, 1 teaspoon of the syrup mixture over each salmon fillet. Place on a baking sheet (skin side down) while you repeat procedure with remaining salmon fillets.
• 9. Heat 1 Tablespoon olive oil in a large, nonstick pan over medium-high heat. Add salmon fillets (flesh-side down, skin up), taking care not to crowd with skillet (do this in two batches, if necessary). Sear salmon for approximately 3 minutes, flipping when salmon no longer sticks to pan. (If it sticks or isn't well browned, cook for 1 to 2 more minute before flipping.)
• 10. Finish cooking in preheated oven for 5-10 minutes or to the point just before salmon flakes easily with a fork. If you check with an instant read thermometer, it should read 135°F (You want to remove it from the oven when it is slightly undercooked.) Tent with aluminum foil and allow carry-over heat to finish cooking salmon for five minutes.
• 11. Serve with remaining sauce.

Steps:

• Preheat oven to 400ºF. Brush flesh side of salmon with dressing; press into pecans until evenly coated. Place, pecan-sides up, on foil-covered baking sheet.
• Bake 13 to 15 minute or until salmon flakes easily with fork.
• Meanwhile, beat cream cheese spread and wine in small saucepan with wire whisk until well blended. Cook on medium-low heat 3 to 5 minute or until cream cheese spread is completely melted and mixture is well blended, stirring frequently.
• Spoon cream cheese sauce evenly onto four serving plates; top with salmon. Sprinkle with parsley.