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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 of Pecan and Fennel side:
- Need 1 hand full of pecans
- You need 1 - hand full of chives
- Get 1 sprig of thyme
- Prepare 1 sprig for rosemary
- Need 2 cloves for garlic
- Make ready 1/2 - a fennel bulb
- Prepare Pinch salt, pepper and red chilli flakes
- Prepare to taste for Lemon juice
- You need 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 instructions:
- 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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