Pecan Crusted Salmon topped with Frangelico Butter Sauce
(Recipe serves 4 people)
2-lbs. Fresh Salmon Cut into four equal pieces
2-Cups Ground Pecans
1/4-Cup Vegetable Oil
Salt & Pepper
4oz. Frangelico Liqueur
1oz. White Vinegar
1-Cup Heavy Cream
½-lb. Cold Butter (Cut into cubes)
Combine Frangelico and vinegar into small sauce pan and reduce until bottom of pan is glazed. Add heavy cream, reduce over medium heat until it thickens then reduce heat to very, very low and whisk in one cube of butter at a time until completely dissolved, and continue until all butter is melted into sauce.
Remove from heat and keep sauce warm until fish is prepared. Be sure to keep the sauce at the finished temperature as when you finished it. Then ready to use.
Heat ¼ cup vegetable oil in a sauté pan large enough to fit all four pieces of fish. Add salt & pepper to ground pecans and coat each piece of salmon all the way around. Heat oil to medium heat (not hot). Add fish to pan and cook until golden on one side, turn fish over and finish in pre-heated oven at 350 degrees for approximately 8-10 minutes. Remove from oven, remove fish from pan and place onto serving dishes. Divide the sauce amongst the four servings of fish.