Johnka

[somewhattossedup]

I made your pecan salmon last night with a pound of samon. Very good man. One problem though when I broiled the fillet for the last minutes the top layer of pecan crust started burning. Anything I can do to correct this next time?

[smoddelm]

Too close to the broiler?

[somewhattossedup]

I was thinking the same thing. At least that is the only thing I could think of unless I had the coating to thick on the salmon. I am going to try it again next week and move the rack up a level and see if that helps.

[Johnka]

Yep, just move it away from the heating element a little, and you'll be all set.

Glad you liked it though!

[somewhattossedup]

Yea I really liked it. I am going to make it every couple of weeks to take to work for lunch. I got the recipe from the sampler ebook. I can't wait to pick up the book this weekend.