Baked Salmon with Georgia Pecan Herb Crust

  • Paul's Restaurant of Sante Fe


  • 6 6-oz. salmon fillets
  • 2 cups chopped Georgia pecans
  • 2 tablespoons chopped fresh tarragon
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon butter
  • Salt & pepper to taste

Preheat oven to 350 degrees F.

Coarsely chop pecans, tarragon and fresh basil in food processor. Add butter, salt and pepper and pulse quickly until mixed. Spread the nut mixture on top of the fillets and bake for 25-30 minutes.


  • 1/4 pound fresh sorrel
  • 1/2 onion thinly sliced
  • 1/4 cup white wine
  • 2 cups heavy cream
  • Juice from 1 lime
  • Salt & pepper to taste

Combine all sauce ingredients in sauce pan and bring to a boil. Puree and serve over fillets.

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