Pecan & Tortilla Crusted Salmon W/ Red Pepper Crm

• Roasted Red Pepper Cream
• 1 tspn extra virgin olive oil
• 2 Tbls yellow onion chopped
• 1 large garlic clove chopped
• 1 roasted red pepper (or 1/2 cup jarred)
• 1/2 cup heavy cream
• fresh ground salt and pepper to taste
• Pecan and Tortilla Crusted Salmon
• 2 skinless salmon fillet (6 oz each)
• 4 Tbls yellow onion, finely chopped
• 1 large garlic clove, finely chopped
• 4 Tbls EACH: finely crushed white corn tortilla chips and crushed pecans, mix together
• Dijon Mustard to coat
• 2 Tbls extra virgin olive oil
• fresh ground pepper

1. For the cream sauce:
2. 1.teat oil in small saucepan over medium heat
3. 2.tdd onion and garlic, saute until soft, but do not brown garlic
4. 3.tdd peppers, saute 3 minutes
5. 4.tdd cream and boil 2 minutes
6. 5.talt/pepper to taste
7. 6.tool slightly; then blend in blender
8. 7.teturn to pan and keep warm; additional salt/ pepper if needed
9. For the Salmon:
10. 1.tenerously coat salmon in Dijon mustard
11. 2.tightly pepper
12. 3.tix together onion and garlic and press 1/2 into one side of salmon
13. 4.tut tortilla and pecan mixture on plate and firmly press into salmon
14. 5.tepeat for the other side
15. 6.teat oil in med/high skillet, carefully add salmon and cook until desired doneness (about 4-6 minutes on each side), be careful when flipping

red pepper, olive oil, onion, garlic, red pepper, heavy cream, fresh ground salt, tortilla, salmon fillet, yellow onion, garlic, white corn tortilla, coat, extra virgin olive oil, fresh ground pepper

Taken from www.epicurious.com/recipes/member/views/pecan-tortilla-crusted-salmon-w-red-pepper-crm-1201515 (may not work)