Fillet Of Salmon
|Pecan pieces||1 Cup (16 tbs)|
|Honey||1 Cup (16 tbs)|
|Unsalted butter||3⁄4 Cup (12 tbs) (1 1/2 Sticks)|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Salmon fillets||24 Ounce (4 Fillets, 4 To 6 Ounce Each)|
|Freshly ground pepper||To Taste|
Preheat the oven to 350° F.
Spread the pecans in a single layer on a small baking sheet.
Bake until darkened and crisp, about 5 minutes, stirring 2 or 3 times to toast the pecans uniformly.
Cool to room temperature, then coarsely chop.
To prepare the glaze, combine the honey, half the butter, and the pecans in a small saucepan.
Over moderately high heat, cook until the pecans are coated in a glossy glaze, 7 to 10 minutes.
Remove from the heat and keep warm.
In a large saute pan, melt the remaining butter with the oil over high heat.
Season the fish with salt and pepper to taste.
Saute until the fillets are firm to the touch, about 4 minutes per side.
Transfer to serving plates and spoon with the glaze.