Pecan Encrusted Salmon with Sweet Pepper Pesto
Ingredients
- Two 6 ounce salmon fillets
- ¼ cup crushed pecans
- ¼ cup panko bread crumbs
- 1 tablespoon garlic powder
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 cup Roasted Sweet Pepper Pesto (see below)
- 6 ounces rigatoni, prepared as desired
- Shredded Parmesan cheese for serving
- Chopped basil for serving
- Roasted jalapeno peppers for serving
Cooking Directions
- Preheat oven to 350 degrees.
- Brush the salmon with olive oil. Get both sides.
- In a large flat mixing bowl, mix together the pecans, panko, garlic, basil, salt and pepper. Mix well.
- Dip the salmon into the mixture and coat both sides.
- Set the salmon onto a large baking dish and bake 12-15 minutes, or until the salmon is cooked through to your liking.
- While salmon is cooking, cook the rigatoni in boiling salted water as directed on the box. Al dente, baby!
- Drain the rigatoni then toss it with the Roasted Sweet Pepper Pesto in the pot.
- Serve into bowls then top with salmon.
- Further top with shredded Parmesan cheese, chopped basil and some roasted jalapeno peppers.
Roasted Sweet Pepper Pesto
Ingredients
- 2 Italian Sweet Chili Peppers
- 4 cloves garlic
- ½ cup olive oil
- ½ cup freshly grated Parmesan cheese
- 10 large fresh basil leaves
- ¼ cup pecans
Cooking Directions
- Heat oven to 425 degrees.
- Slice the sweet peppers in half and set them onto a lightly oiled baking sheet, skin sides up, along with the garlic cloves. If you’re using jalapeno peppers like I do for an additional garnish and delicious accompaniment, half them and add them in this stage.
- Roast about 20 minutes, or until the skins are nicely charred. Remove from heat and allow to cool, then peel off the pepper skins. Toss them into a food processor. Keep the jalapenos out if using them.
- Squeeze the garlic from their skins. Toss them into the food processor – discard the skins.
- While peppers are roasting in the oven, heat a small pan to medium heat and toss in the pecans. Dry roast them slightly, about 2 minutes, tossing here and there.
- Remove from heat and cool. Into the food processor.
- To the food processor, add the remaining ingredients and process until it is blended but nice and chunky.
- Serve!
This recipe is also posted at Chili Pepper Madness here - http://www.chilipeppermadness.com/chili-pepper-recipes/seafood/fish/salmon/pecan-encrusted-salmon-with-rigatoni-and-roasted-sweet-pepper-pesto