Valentine’s Day for Two Pecan Crusted Salmon

The great thing about this meal is that usually really expensive types of meat and seafood are on sale around Valentine’s day. So if you love salmon (like me) it’s a great time to buy some…not to mention I have a to die for recipe that is easy but tastes like you just spent $50 for dinner! This salmon requires soaking in milk before you do the pecan crust (obviously so the crust will stick) and there is definitely NO REASON to waste your drinking milk on milk that you’re going to soak fish in and WILL have to throw away afterwards! *sigh* Another great way to use food storage! I LOVE IT!!

Pecan Crusted Salmon

4 salmon fillets (about 6 oz. each)
2 c. milk (1/3 c. dry powdered milk + 2 c. water)
1 c. finely chopped pecans
1/2 c. all-purpose flour
1/4 c. packed brown sugar
2 t. seasoned salt
2 t. pepper
3 T. vegetable oil

1. Place salmon fillets in a large resealable plastic bag; add milk. (Mix your powdered milk together first before you do this step) Seal bag and turn to coat. Let stand for 10 minutes; drain.

2. Meanwhile, in a shallow bowl, combine the pecans, flour, brown sugar, seasoned salt and pepper. coat fillets with pecan mixture, gently pressing into the fish.

3. In a large skillet, brown salmon in oil over medium-high heat. Transfer to a 15-in. x 10-in. baking pan coated with nonstick cooking spray. Bake at 400 for 8-10 minutes or until fish flakes easily with a fork. -serves 4

Personally, I served this with mashed sweet potatoes and a mix of yellow squash and zucchini…but you can do whatever side dishes you like!

**Just a little tip** when I first made this I had extras which I put in the fridge. The next day I made a DELICIOUS salad with the salmon flaked, blackberries, avocados, and Ken’s Sweet Vidalia Onion Salad dressing. It tasted SOOOO gourmet and looked beautiful. Just thought I’d give you another option 😉