Pecan Crusted Salmon with Ginger Carrots Recipe

Salmon
4 salmon fillets (about 6 ounces each)
1 1/2 cup toasted pecans, coarsely ground
1/4 cup plain breadcrumbs
2 tablespoons flour
1 tablespoon brown sugar
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
2 egg whites

Ginger Carrots
3 cups frozen sliced carrots
1/2 cup orange juice
1 teaspoon ground ginger

Salmon
Grease baking sheet and put aside. Preheat oven to 375:.
Mix dry ingredients (breadcrumbs through salt) in a shallow bowl. Dip flesh side of each salmon fillet in egg whites first and then in the pecan mixture to coat top and sides of fillet. Place on baking sheet skin side down. Bake for about 20-25 minutes or until salmon flakes easily. Place baking sheet directly under broiler for 2-3 minutes. Serve with ginger carrots and tossed green salad.

Ginger Carrots
Cook carrots in boiling water according to the package instructions. Drain well and return carrots to pot. Add orange juice and ginger and stir over medium high heat for 3-4 minutes. Remove from pot with slotted spoon.