Thursday, May 10, 2018

Rosemary Pecan Sauce #recipe by Linda Wiken, author

This really should be called, "the sauce that wasn't". I found it in the newest issue of the Food & Drink magazine from the liquor board. It's a fabulous quarterly production that features, as well as alcohol, some truly tasty recipes. Everyone waits eagerly for each new magazine and they're snapped up quickly.

Anyway, I had this tempting piece of wild Sockeye Salmon. I just love the intense color and flavor, but wanted to try something new in the way of a sauce to go with it. That's when I found a recipe for Tarragon Walnut Sauce in Food & Drink. You can guess what happened next. I didn't have many of the ingredients on hand so what to do -- improvise!

My name for the revised recipe is thus, Rosemary Pecan Sauce. And, it tastes just as delicious! It's also very easy to whip up at the last minute. Oh, and I substituted cilantro for parsley. Hope you'll give it a try.

What you'll need:

1/3 c. virgin olive oil
1/2 c. pecan pieces
3/4 c. firmly packed cilantro
3 tbsp. fresh chopped rosemary
4 tsp. lemon juice
1 close garlic
2 tsp. honey
Sea salt and freshly ground pepper to taste

What to do:

Place all the ingredients in a food processor and pulse until it's thoroughly mixed. It should resemble pesto.  That's it! And, don't forget the salmon. I did mine on the BBQ.

(This can be made a day in advance. Just keep it covered in the fridge but serve at room temperature.)


It's now here --
Marinating in Murder, book #3
Recipes included!

Here's a taste of the reviews:     

Wiken’s third entry to the Dinner Club series is a clever twist on the classic whodunit… The book will have you guessing until the very end…. All in all, an intriguing read by Wiken.” – RT Reviews

"Foodies will love this book and this series. Great recipes are included as well....A fun romp of intrigue filled with foodie fun." -- Open Book Society

ROUX THE DAY,  the second  Dinner Club Mystery is available in paper and as an e-book. 
Recipes included!

TOASTING UP TROUBLE, the first in the Dinner Club Mysteries is available at your favorite bookstore and on-line, as a paperback and as an e-book.  
Recipes included!

Writing as Erika Chase -- the Ashton Corners Book Club Mystery series are available on-line or at your favorite bookstore.

Visit Linda at
Love to hear from you at my Facebook author page and
on Twitter  @LWiken  
Also appearing at

Visit Erika at 
 at my Facebook author page
and on Twitter  @erika_chase.


  1. I love the idea of this sauce! Green sauces scream sunshine and summer to me. It is much easier for me to get parsley and rosemary for longer during the year than basil or tarragon.

  2. I like that parts can be changed out as needed/wanted.
    I really dislike cilantro and I'm not fond of rosemary.
    But the concept sounds good.
    It didn't overwhelm the luscious salmon flavor?