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Pecan-Crusted Salmon with Arugola Sauce
(Salmon in Crosta di Noci Pecan e Salsa D’Arugala

Serves 4

Ingredients for Sauce: Ingredients for Fish/Crust:
2 Tbsp. or 25 ml. vegetable oil ½ cup or 2 oz. pecans
½ cup or 100 ml. packed, chopped fresh arugula 1½ Tsp. or 7 ml. fresh chopped tarragon
2 Tbsp. or 25 ml. dry white wine or —–½ teaspoons dried
1 ½ tsp. or 7 ml. minced shallots 1½ Tsp. or 7 ml. fresh chopped basil
1 cup or 250 ml. whipping cream or ——½ teaspoon dried
1 ½ tsp. or 7 ml. fresh lime juice 1½ Tsp. or 7 ml. butter
ground pepper and salt 3 Tbsp. breadcrumbs
4-6 oz/ 170 gr. salmon filets
mustard to coat
salt and pepper

Method for Sauce:
1. Place oil in heavy small saucepan, sauté shallots and add arugola and wine. Stir over medium heat until arugola wilts, about 2 minutes. Add cream and lime juice. Boil until reduced to sauce consistency, about 12 minutes.
2. Transfer sauce to blender. Purée until almost smooth. Return sauce to same saucepan. Season with ground pepper and salt.

Method for Fish/Crust:
1. Finely grind pecans, tarragon and basil in processor. Blend in butter and bread crumbs. Season with salt and pepper. Transfer to small bowl. (Sauce and nut mixture can be made 1 day ahead. Cover separately and chill. Let nut mixture stand at room temperature 30 minutes before using.)
2. Preheat oven to 350F. Oil large baking sheet. Spread salmon with mustard and rub with mixture. Sprinkle lightly with salt and pepper.
3. Bake salmon until cooked through, about 20 minutes.
4. Meanwhile, bring sauce to simmer.
5. Using spatula, transfer salmon to plates. Spoon sauce around fish.

Chef; Gianni Ceschia
Culinary Studio
91 Friuli Crt.Un #13
Woodbridge, Ont.