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Transfer the salmon skin-side-down to a parchment-paper-lined baking sheet. Season the skinless side lightly with salt and rub gently to coat. Add the pecans and toss to incorporate.
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Ingredients requirements - Pecan and Fennel side:
- Need 1 for hand full of pecans
- Give 1 of hand full of chives
- Prepare 1 sprig for thyme
- Require 1 sprig of rosemary
- Need 2 cloves for garlic
- Provide 1/2 a fennel bulb
- You need Pinch of salt, pepper and red chilli flakes
- Give to taste Lemon juice
- Give 2 table spoons olive oil
But between tariffs, hurricanes, and flooding, this year's been tough on pecan growers. So, every pecan dish you make for your family will mean even more to our families. This salad is a great side dish for any meat, fish, or poultry. It's also great as a light meal, especially after a calorie laden holiday.
Pecan and Fennel side steps:
- Wash any fresh herbs and take outer leaves of fennel off.
- Crush pecans in a food processor or using a rolling pin, mince garlic and herbs. Chop half of the fennel bulb and save any of the green for later in the recipe.
- Sweat down fennel until soft, at which point add crushed pecans. Add herbs, garlic and fennel green when pecans soften in the middle.
- Remove the pan from heat when herbs become fragrant and plate up. Add salt, pepper and chilli flakes and then lemon juice to taste.
I used a v-slicer to get really thin and even slices of apple and fennel. I left the peel on the apple, but you can remove it if you like. I toasted my pecan pieces in the toaster oven. Fresh fennel is popular in France year-round, but the traditional harvest period begins in November. Toss pecans with maple syrup in small bowl.
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