We got this great cookbook as a wedding gift 18 years ago, and one of my very favorite features is the 'menu' section in the beginning.
I have always been intrigued by the Historical Thanksgiving Menu listed in this section!
One of the first years I hosted Thanksgiving, I thought it would be fun to incorporate a few items from this menu in our own Thanksgiving dinner.
The salmon industry is an important part of Oregon.
To me, Northwest cuisine is fresh food, which includes fish.
Herbs, mushrooms, fish, game, artisan cheeses, wine- these are all things that I think of when
I go to a NW restaurant featuring locally sustained food.
I really wish this cookbook had the recipe for the Hickory Nut Cake!! It sounds yummy!!
This is the only menu in the cookbook that doesn't feature the recipes in the book- it's meant to be more of a historical look at a Pioneer kind of menu, I guess.
Like I said, I thought it would be fun to incorporate an item or two from this menu, so I thought salmon with Thanksgiving might be a fun treat. That year we barbecued a salmon fillet on a cedar plank.
It was fantastic!
But, for today's edition of Foodie Friday, I am sharing from a Better Homes and Gardens recipe-
a salmon entree that is so yummy, especially during the fall.
I'm going to do today's recipe in a tutorial form just to keep it interesting. :)
Tarragon Pecan Salmon
- 4 6oz salmon fillets
- 2 tsp finely shredded orange peel
- 1/4 cup orange juice
- 2T olive oil
- 4 tsp snipped fresh tarragon
- 1T dijon style mustard
- 1T butter, melted
- 1 tsp honey
- 1/4 cup fine dry breadcrumbs
- 1/4 cup finely chopped pecans
- 2 tsp snipped fresh parsley
- lemon slices for garnish
Rinse fish; pat dry with paper towels. Preheat oven to 425 degrees.
Place fish in plastic bag set in deep bowl. Set aside.
Combine orange peel, OJ, olive oil, 2 tsp tarragon, pour over fish, turning to coat. Seal bag. Let stand at room temperature for 20 minutes.
Meanwhile, in a small dish combine mustard, melted butter and honey - set aside.
In another bowl, combine bread crumbs, pecans, parsley and remaining 2 tsp tarragon.
Remove salmon from marinade and discard remainder. Place fish skin side down on greased baking pan.
Brush with mustard mixture.
Sprinkle with bread crumb/ nut mixture, pressing gently to coat.
Bake uncovered for 12- 16 minutes* or until fish flakes easily with a fork.
*I cook longer for thicker fillet cuts- maybe 20-25 minutes.
LOTS of great flavor and crunch!
Do you like to incorporate regional items in your Thanksgiving menu?
Happy Friday, Friends.
I'm thankful for my family who so willingly lets me use them as guinea pigs for all the new recipes I like to try!