Mark Blust from Pawnbroker Restaurant & Fish Market shares a simple and delicious salmon recipe with WINK.
Pan Seared Salmon with a Pecan Brown Sugar and Cinnamon Butter:
1 lb. softened butter
1/2 lb. coarsely chopped pecans
1 Tbsp cinnamon
Salt and pepper
2 Tbsp olive oil
Salmon fillets 1/2 to 3/4 inch thick
In a small sauce pan, brown the pecans, brown sugar and 4 Tbsp of butter. Return to
room temp. Slowly fold pecan mixture into the remaining softened butter.
For the salmon- season with salt and pepper and pan sear in olive oil over medium heat in
a non stick pan on one side only (about 4 minutes). Remove from heat.
Plate salmon and finish with the pecan butter.