Oz Salmon

Recipe for Salmon with carmelized nuts?

I had this salmon with carmelized nuts a while back and I really would like the recipe only I can't remember where I ate it. Does anyone know the recipe for Salmon with Carmelized nuts on top?
I want it sweet!

try this one..

Makes 4 servings.

1-1/2 pounds fresh or frozen salmon fillet with skin
3 tablespoons brown sugar
1 tablespoon grated orange peel
1/2 teaspoon coarsely ground pepper
1 ripe mango or papaya, seeded, peeled and chopped
1 cup frozen tart cherries, thawed, drained and halved*
2 tablespoons chopped fresh mint, basil or cilantro
2 teaspoons balsamic vinegar
1/4 teaspoon crushed red pepper

Thaw fish, if frozen. Stir together brown sugar, orange peel and pepper. Place fish, skin side down, in a shallow pan. Rub sugar mixture over fish. Cover and refrigerate 2 to 8 hours.

Remove fish from pan, draining off any juices. Place salmon, skin-side down, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium-hot coals. Grill for 20 to 25 minutes, or until fish flakes easily. Do not turn fish.

Meanwhile, toss together mango or papaya, cherries, mint, vinegar and red pepper. Spoon fruit salsa over warm fish. Serve immediately.

* ½ cup dried tart cherries can be substituted for frozen tart cherries.

Note: To bake salmon instead of grilling, spray a baking dish with nonstick cooking spray. Put salmon, skin-side down, in pan. Rub with sugar mixture. Cover with foil and refrigerate 2 to 8 hours. Bake, covered, in a preheated 350°F oven for 25 minutes. Remove cover and bake 5 to 10 minutes, or until fish flakes easily. Prepare fruit salsa as directed above. Spoon over warm fish. Serve immediately.

See also: Pecan: A Nut from America


• 1 cup chopped pecans
• 2 cloves garlic, minced
• 1 teaspoon paprika
• Salt and pepper to taste
• Two 8-oz. salmon fillets
• Salted butter as needed

Mix the chopped pecans with the garlic, paprika, salt and pepper.

Melt some of the butter and brush the salmon fillets with it on each side.

Coat both sides of the salmon fillets with the pecan mixture.

Heat the remaining butter in a skillet over medium heat and sauté the salmon on each side until golden brown.

For thicker fillets you may need to finish them in the oven. Thus you will need to employ an oven-proof skillet.

After sautéing each side place the skillet into a preheated 400 degree oven until the fish reaches an internal temperature of 135-140 degrees.

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