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Salmon with creamy pecan sauce is a restaurant quality meal that is easy to make in the comfort of your own home. The creamy sauce is made healthier by relying on healthy fats from nuts and olive oil instead of heavy cream.
Not only is it delicious and easy to make, but it also provides many health benefits from both salmon and pecans. Pecans are rich in healthy fats and several key nutrients, including fiber, copper, thiamine, and zinc. Salmon is a great source of protein and Omega 3 fatty acids.
The salmon is complimented by the nuttiness of the toasted pecans, and the woodsy flavor of rosemary. Sherry vinegar, lemon juice, and Dijon mustard add a wonderful complexity to the sauce.
The ingredients
- Pecans – they get toasted to bring out their nutty flavor.
- Extra virgin olive oil. Choose a mild tasting oil, such as Partanna extra virgin olive oil from Sicily.
- Shallots and garlic – the allium base every savory dish needs.
- Fresh rosemary – adds a woodsy flavor.
- Sherry vinegar – Sherry vinegar is loaded with complex, nutty flavors you won’t find in other vinegars.
- Low-sodium vegetable broth. Homemade is fantastic, but if you’re as lazy as I am, keep this dehydrated broth in your pantry, it’s all natural and a life-saver!
- Lemon juice, lemon zest – to brighten up the sauce.
- Dijon mustard – adds a touch of zing!
- Salmon fillets: your favorite variety of salmon is fine in this dish. People chose different varieties and origins depending on where they live, their concern for the environment, and personal tastes. The main characteristic to look for is a vibrant color and no fishy smell!
Substitutions
- If using dried rosemary instead of fresh, reduce to 2 tsp.
- You can use red wine or white balsamic vinegar instead of Sherry vinegar.
- You can substitute walnuts for pecans.
- Red onion can replace shallots. Its flavor is not as delicate but it will work.
Tips
- Let the ingredients cool down in the blender before processing. This will soften the pecans and helps create a smooth and creamy texture.
- If the sauce feels too thick, add vegetable broth or water until desired consistency.
How to make salmon with creamy pecan sauce
Serving suggestions
- The sauce being thick is best served as a base under the salmon.
- This salmon with creamy pecan sauce pairs very well with any kind of winter vegetable such as carrots, parsnips, turnips, beets, squash, potatoes, sweet potatoes…
Advance prep and storage
The creamy pecan sauce can be made 2 to 3 days in advance. It tastes best served warm. Reheat gently in a saucepan under low heat.
More delicious recipes
If you like this recipe, you might want to check these out:
Walnut crusted salmon with shallot dressing
Salmon with mustard and rosemary glaze
Salmon with creamy pecan sauce
Salmon with creamy pecan sauce is a restaurant quality meal that is easy to make. The sauce is creamy without using heavy cream. Instead, it uses healthy fats from nuts and olive oil. Not only is it delicious and easy to make, but it also provides many health benefits from both salmon and pecans.
Servings: 4
Ingredients
Creamy pecan sauce
- 1/2 cup Pecan pieces
- 1/2 cup shallots
- 1 tbsp extra virgin olive oil
- 1 clove garlic
- 2 tbsp fresh rosemary
- 1/2 tsp salt
- 1/4 tsp Freshly ground black pepper
- 2 tbsp Sherry vinegar
- 1-1/2 cups low-sodium vegetable broth
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1/4 tsp Dijon mustard
Salmon
- 1 lb salmon fillets
- 1 tbsp extra virgin olive oil
- 1/4 tsp salt
- Fresh ground pepper
Instructions
- Heat oven to 425°F
- Heat a large skillet over medium high heat. Add pecans and toast until fragrant, stirring often to prevent burning. This will take about 5 minutes. Transfer pecans to a blender.
- Place the skillet back on medium heat. Add 1 tablespoon olive oil and shallots. Cook for a couple minutes until they are softened but not brown.
- Add garlic and cook another minute.
- Add rosemary and vinegar. Cook for a minute or two until the harsh vinegar smell has dissipated.
- Add broth, stir and scrape the bottom of the skillet. Bring to a gentle boil, lower the heat and cook for 3 minutes.
- Carefully transfer to the blender with a small ladle or a large spoon. Add lemon juice, zest, salt, pepper and Dijon mustard. Let the mixture rest and cool down a bit while you work on the salmon.
- Line a baking sheet with parchment paper. Rub salmon on both sides with a tablespoon of olive oil, salt and pepper.
- Bake the salmon for 12 minutes at 425°F. Take it out of the oven, cover lightly and let it rest for 5 minutes while you finish the sauce.
- Process the sauce in the blender until smooth.
- Spoon the sauce onto warm plates and top with salmon.
Nutrition
Nutrition Facts
Salmon with creamy pecan sauce
Amount per Serving
Calories
349
% Daily Value*
Total Fat
24
g
37
%
Saturated Fat
3
g
19
%
Cholesterol
62
mg
21
%
Sodium
494
mg
21
%
Total Carbohydrate
9
g
3
%
Dietary Fiber
3
g
13
%
Total Sugars
3
g
3
%
Protein
25
g
50
%
Vitamin A
85
IU
2
%
Vitamin C
5
mg
6
%
Calcium
41
mg
4
%
Iron
2
mg
11
%
Potassium
730
mg
21
%
* Percent Daily Values are based on a 2000 calorie diet.
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Fantastic sauce; creamy, smooth with a bit of tangy flavor. A must try for your salmon!