I just made this tonight and it was delicious!
Pecan Crusted Salmon:
4 salmon fillets(about 6 ounces each)
2 cups milk
1 cup finely chopped pecans
1/2 cup all-purpose flour
1/4 cup packed brown sugar
2 teaspons seasoned salt
2 teaspoons pepper
3 tablespoons vegetable oil
Preheat oven to 400 degrees.
Place salmon fillets in a large reusable plastic bag, add milk.
Seal bag and turn to coat. Let stand for 10 minutes. Meanwhile, in a shallow bowl, combine the pecans, flour, brown sugar, seasoned salt and pepper. Drain fish; coat with pecan mixture, gently pressing into the fish.
In a large skillet, brown salmon over medium-high heat in oil. Transfer to a baking pan coated with nonstick cooking spray. Bake at 400 for 8-10 minutes or until fish flakes easily with a fork.
Parmesan Potatoes:
4 medium red potatoes, thinly sliced
1 small onion, thinly sliced and separated into rings
3 tablespoons of butter, melted
1/3 cup grated parmesan cheese
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon garlic powder
Preheat oven to 450 degrees
Place half of the potatoes in a greased 2 quart baking dish. Top with onion and remaining potatoes; drizzle with butter. Sprinkle with Parmesan cheese, salt, pepper and garlic powder. Bake uncovered, at 45o for 25-30 minutes or until the potatoes are golden brown and tender.
