Winning N.C. Pecan Association recipe
Felice Bogus of Raleigh took home a blue ribbon and $100 for her Mediterranean Salmon with Pecan-Mint Pesto in the N.C. Pecan Association Pecan Recipe Competition at the N.C. State Fair.
Angela Byrd of Raleigh took second place and $50 for Pecan Banana Pudding, and Janice Wolfe of Fuquay-Varina won third place and $25 for Chicken Pecan and Fruit Braid.
All recipes had to use one cup of North Carolina pecans. Entries were judged on taste appeal, appearance, creative use of pecans and ease of preparation.
The winning recipe follows:
Mediterranean Salmon with Pecan-Mint Pesto
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½ cup toasted pecans
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2 cups packed mint leaves
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6 cloves garlic, unpeeled, boiled for 45 seconds
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7 ounces olive oil
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Pinch of salt
Pesto:
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½ grated Parmesan cheese
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6 cups mesclun or spring salad mix
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6 salmon filets, 4-6 ounces each
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½ -1 cup prepared balsamic vinaigrette, as needed
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1 pint cherry or grape tomatoes, halved
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12 ounces feta cheese, crumbled
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½ cup toasted pecans, coarsely chopped
Peel and mince boiled garlic cloves. Crush mint leaves until bruised. Place ½ cup pecans, garlic, mint, olive oil and salt in a food processor and process until smooth, scraping down sides of bowl as necessary. Transfer mixture to a small bowl, stir in cheese and add salt to taste. Cover with plastic wrap and set aside.
Toss salad greens with ½ cup vinaigrette until well coated. Toss in tomatoes, feta cheese and ½ cup toasted pecans. Divide salad among six plates. Heat grill pan and spray with cooking spray. Season salmon filets with salt and pepper and grill until fish flakes easily. Place each filet on a plate and top with the pecan-mint pesto. Serve warm or at room temperature with additional vinaigrette on the side.
