Salmon/Pecan Nuggets

We have always loved entertaining and, therefore, always trying new foods out. This is a foodie’s delight.


  • 1 lb. skinless salmon fillets (fresh or frozen) about 1 inch thick
  • 2 tbsp. water
  • 2 tbsp. soy sauce
  • 1 tbsp. fresh ground ginger
  • 2 tsp. cooking oil
  • 1 tbsp. cooking oil
  • 1 tbsp. or more toasted and finely chopped pecans



Thaw fish, if necessary. Rinse and pat dry. Cut into 1 inch chunks. Place fish in a plastic bag. Make a marinade of water, soy sauce, ginger and oil; close the bag and marinate at room temperature for 30 minutes.

In a large skillet or wok heat the tbsp. of oil over medium heat. Drain the trout and toss in the marinade. Cook half the trout for about 4 minutes or until flaky and remove from heat.

Cook and stir the remaining chunks and drain all on paper towels, Sprinkle with pecans, Serve warm with rice or a crisp salad.

This makes about 22 appetizers. I really like the pecans, so I use more, but that’s just me.


Taste Rating: 8.8


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