This is not leftover turkey. Didn't we all collect those recipes after Thanksgiving?
And I know this is too simple to call a recipe. But sometimes simple is what we need. Healthy and tasty and done in 20 minutes. Way better than fast food--great nutrition, no waiting in line, no post-prandial guilt.
It tastes so good your family will think you slaved over it. The pecans form a toasty crunchy crust over the tart-sweet salmon, adding bite and texture and keeping the fish moist.
Don't tell your family this is so easy and maybe they'll do the dishes.
3/4 lb. salmon fillet, I prefer wild salmon
coarse dijon mustard (or whatever coarse brown mustard you like)
salt & pepper
~ 1/3 cup finely chopped pecans
Preheat oven to 425 degrees. Foil a small shallow pan and spray with olive oil.
*Wash & dry salmon.
*Sprinkle lightly with kosher salt & fresh-ground pepper.
*Put a few tablespoons of mustard in a cup & whisk in a dollop of honey, adjusting proportions until you like it. Spread on salmon.
*Sprinkle pecans over mustard-honey, to cover.
*Roast salmon for 5-10 minutes, depending on thickness. I prefer the flavor and texture when the salmon is still moist inside so we tend toward the lower end.
*Let salmon rest 5 minutes before serving.
Since the oven will be hot, I usually roast vegetables at the same time. For the dinner pictured above, cauliflower and asparagus, tossed with extra-virgin olive oil and a sprinkle of kosher salt. Roasted 10 minutes and turned over to brown on the other side, about 5 minutes more for the asparagus (depending on stalk thickness) and 10 minutes more for the cauliflower, depending on how big you cut it.
We enjoyed this with a Dr. Loosen Riesling from Mosel. Lovely pear-apricot-floral flavors with a fine acidity spiking the off-dry sweetness. Perfect match and budget-friendly to boot.
Copyright 2009-2010 Kathleen Scott, for Hill Country Mysteries. Unauthorized reproduction is prohibited.