Pecan and Fennel side. 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.
Mix some new and exciting flavours together this summer.
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American Pecans aren't just a holiday favorite—they're America's only major native tree nut.
Hey everyone, it is Louise, welcome to our recipe page. Today, I'm gonna show you how to prepare a special dish, pecan and fennel side. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
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.
Pecan and Fennel side is one of the most well liked of recent trending foods on earth. It's enjoyed by millions every day. It is easy, it is quick, it tastes yummy. They are nice and they look fantastic. Pecan and Fennel side is something that I've loved my entire life.
To get started with this recipe, we have to first prepare a few ingredients. You can cook pecan and fennel side using 9 ingredients and 4 steps. Here is how you cook it.
Composition Pecan and Fennel side:
- Provide 1 hand full of pecans.
- Need 1 hand full of chives.
- Give 1 sprig thyme.
- You need 1 sprig of rosemary.
- Need 2 cloves for garlic.
- Provide 1/2 for a fennel bulb.
- Give Pinch salt, pepper and red chilli flakes.
- Require to taste of Lemon juice.
- Prepare 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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