Pecan Crusted Salmon
halved and thinly sliced (white and pale green parts only)
canned coconut milk
zested or grated
salt and pepper to taste
wild caught salmon fillets
For the Sauce
Melt 2 tbsp coconut oil in pan. Add leeks and sauté for 2 minutes.
Reduce heat to low; cover and cook until leeks are very tender, stirring occasionally.
Increase heat and add lemon juice. Stir until liquid evaporates, about 1 minute.
Mix in coconut milk. Simmer until slightly reduced, about 2 minutes.
Transfer mixture to blender. Blend until smooth.
Strain sauce into same saucepan. Season sauce to taste with salt and pepper. (Sauce can be made 1 day ahead. Cover and refrigerate.)
For the Salmon
Mix pecans, parsley, lemon peel, salt, and pepper. Spread on a plate.
Place flour on another plate. Sprinkle salmon with salt and pepper.
Dredge salmon in flour, shaking off excess.
Lightly brush 1 side of salmon with beaten egg. Press brushed side of salmon into pecan mixture, pressing lightly to adhere.
Arrange salmon, nut side up, on baking sheet.
Melt coconut oil in pan. Add half of salmon to skillet, pecan side down, and cook until crust is brown, about 5 minutes.
Turn salmon over. Sauté until salmon is cooked through and opaque in center, about 5 minutes. Transfer salmon to plates.
Reheat sauce, stirring over medium heat. Spoon around salmon and serve.
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