This dish is great served with new potatoes and green beans. In the summer months I serve it at room temperature with salads.

Recipes extracted from charity Cooking From the Heart. Purchase copies here. 

Method

• Preheat the oven to 220°C.
• Melt the butter or margarine.
• Coarsely pulse the pecans in a food processor.
• Add the chopped chives and melted butter/margarine.
• Place the salmon on a baking tray lined with foil or parchment paper.
• Spread a thin layer of mayonnaise over each slice of salmon and then cover with the pecan mixture,
• Bake for approximately 8-10 minutes until the fish flakes easily.
• I remove the skin before serving warm or at room temperature.