Pecan Crusted Salmon and Strawberry Spinach Salad

The Super "S" Dish -
Salmon, Strawberries and Spinach.

Grocery List
For SALMON

Salmon Filet's (however many you need for your Family)
Chopped Fine Pecan's
Flour
1 Egg

For SALAD

Dressing:
2 T Red Wine Vinegar
3 T sugar
1/2 C Oil
1/2 tsp dry Mustard
1/2 tsp Salt
1/2 C Strawberry

Salad:
1/2 C Sugar
1 Cup Cashew Pieces
1 Large head of leaf lettuce
1 pkg Spinach
1/3 C Bacon Bits
1 Purple onion
1 1/2 C Strawberries



Salmon-

1. Heat pressure cooker with Oil on bottom
2. Remove Skin from Filet's if present.
3. Dip filet in flour, then egg, then Pecans then place into pressure cooker to brown the pecan coated side.



4. Once browned remove and flip over pink side down. (depending on the pressure cooker you are using and the amount of filets you are cooking, STACK ACCORDINGLY)


5. Pressure cook 4 min at 2nd ring or High pressure for 2-4 filets (add 30sec for each additional filet) IF FROZEN - add 5 min.

Let pressure release naturally.

and yum!

Salad-

Dressing
Basically just mix all ingredients! Nothing complicated! Then Pour yummy dressing on top!

Salad
The only thing that is a little more complicated is if you have never carmalized cashews before.
Just turn heat on in pan and thrwo the sugar and cashews. The heat will naturally release oils from the nuts which helps sugar to stick. Pusha around for a few minutes. Dont leave because they can burn! They are so yummy!


VERY HEALTHY SIDE DISH AND KIDS LOVE IT!

Enjoy!