1-1/2 lb skinless salmon fillet
3/4 cup finely chopped pecans
1/2 cup fine dry bread crumbs
1/2 – 1 teaspoon black pepper
1/2 teaspoon salt
1 egg
2 tablespoon water
1/3 cup flour
Slice fillet horizontally to make two pieces. Cut into 6 equal portions.
Place flour on a plate.
Beat together egg and water.
Combine pecans, bread crumbs, pepper and salt and place on a plate.
Coat fish with flour, then egg, then pecans.
Place fish on a large plate and chill for up to 30 minutes.
Cook fish in a little oil over medium-high heat about 3 minutes per side, until fish flakes easily with a fork.
Mayo:
1/2 of a 7-oz jar roasted red sweet peppers, drained, dried and coarsley chopped
1/4 cup mayo
1 tablespoon mango chutney, finely chopped
1 tablespoon lemon juice
1/4 teaspoon garlic salt
1/4 teaspoon ground red pepper
Mix together mayo ingredients.