Pecan Salmon and White Wine sauce

Have I ever mentioned my gratitude for Grandma’s who have become masters of their recipe box? Well, let me reiterate. I hope to have only half of their kitchen wisdom someday. This is my grandma’s pecan salmon with a white wine reduction sauce. Its delicious!

I have to say, salmon is my most favorite meat. I like it as much as Jer likes chicken, Nick likes beans, and Justin likes sugar, Nathan likes steak, and Dad likes…..bacon grease!

The crust is a combination of Ritz crackers and flour (2:1), honey, butter, and lemon juice. Then topped with chopped pecans. Use just enough wet ingredients to form a crumbly dough. Bake at 350 just until salmon is flaky and to your desired doneness.

For the sauce (this takes a while, so you’ve got to start it first). Place 1/2 c. white wine and 1 chopped onion in a medium saucepan on HIGH. Cook until volume is reduced to 1/4 the original amount. Add 3/4 c. chicken broth and a sprig of tarragon, reduce to 1/2 the volume. Add 1 c. heavy whipping cream, reduce heat. In seperate saucepan, melt 2 T. butter and add 1 T. flour until dissolved. Add to cream mix to thicken. Add salt and pepper to taste. Serve over salmon.

More of my (several) Grandma’s tried and true recipes:
Barbecue Cups
Cashew Chicken Casserole
Parmesan Chicken
Cream Style Corn
Green Jello
Lefse
Chocolate Cupcakes with Peanut Butter icing
Pink Lemonade Pie
Pumpkin Roll with cream cheese icing

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