hi sounds wonderful divine! but would this work with canned salmon? we
got a lot of it on sale and are trying to figure out how to use it!


Gunner wrote:

> Pepper Pecan Praline Salmon
> How you cook the Salmon is up to you. I have poached it, grilled indoors (
> it rains alot up here) and outdoors (we have a beautiful two weeks of summer
> most every year) as well as in a pan and in the oven. The texture is the
> only thing that changes, but it is the sauce that is good. sweet then hot.
> My preference is to cook the salmon on a water soaked cedar plank( be
> careful and not use roofing shingles because they may have been treated
> prior) or else use a very hot grill (425-475 degrees) skin side down for 5
> minutes so the skin will char off and the meat just cooked through, do not
> overcook Salmon. Once you start it cooking it, do not walk away.
> Another note is about the Pepper heat; I prefer to start with 2 teaspoons
> of Asian Sambal Oelek because it has seeds in it to tell your mouth beware
> this has a bite to it and add more as/if you desire. A tablespoon is about
> right for my wife and I, just remember that the Jalapenos will blend into
> the sauce so like a roast, stop adding the heat a bit early and let it come
> up to temp. Any quality hot sauce will sub here. Sriracha, Tabasco Brand
> has some good new items, the Bufolo Brand Chipotle, as will Red Pepper
> flakes like used on Pizza or even 1 to 2 chipotle peppers in adobo sauce.
> ( I will assume people that use other peppers such as Serreno, Thai,
> Habaneros know their heat bias).
> Praline sauce:
> 1 1/4 Cups Brown sugar
> 3/4 cup evaporated milk
> 1 Tablespoon BUTTER
> 1/2 teaspoon vanilla
> 1/4 cup chopped pecans
> 2-3 Jalapeno sliced or any peppers of your choice
> Asian Sambal Oelek pepper paste to taste
> Garnish:
> sprig of mint
> Scallions
> Salmon fillet about 1-2 lbs, Sockeye or Silver are good fish to use here for
> those on the Left Coast. Cut into 4 to 6 oz portions
> 1. Toast the pecans in a med heat skillet or saucepan for 2-3 minutes, being
> careful not to burn. remove the nuts
> 2. Reduce to a low heat and in In the same saucepan, combine brown sugar,
> evaporated milk, and butter. Cook and stir until sauce is smooth and syrupy,
> about 5 minutes. Stir in vanilla, pecans and Jalapenos remove from heat and
> add then add the pepper paste ( or other pepper mix) .
> 3. Plate the salmon and spoon the sauce over it, garnish with sliced
> scallions and mint sprig, serve. a good accompaniment is Wild rice or even a
> saffron rice and grilled asparagus with EVOO, grilled raddichicco or
> grilled Baby Bok choy.
> enjoy Julia
> d