Saturday, December 25, 2010

Pecan-Crusted Salmon

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.

Pecan-Crusted Salmon
Serves 2

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.

You're welcome.

Copyright 2009-2010 Kathleen Scott, for Hill Country Mysteries. Unauthorized reproduction is prohibited.


yogurt said...

My you eat healthy! Yum Yum! Will pass this along to my salmon loving friends.

Elizabeth said...

I used to make this exact recipe with chicken and can't wait to try it out on salmon! Yum --

Jayne said...

Oooh that sounds delicious! I'm going to try it!

deb said...

That looks so appealing.
We did the traditional turkey, and a prime rib, neither of which I like,
but all the assorted merry makers were happy. Therefore , so am I.

I am going to make this this week . It sounds perfect.

Denny Coates said...

Tastes as wonderful as it looks. I did the dishes.


I will try this. Trying to add salmon to the meal plan after reading about the horrors of tilapia.

~ deb ~ said...

Are you kidding me?? My favorite!! With asparagus even!

Vicki said...

Oh, Kathleen, it looks delicious. My mouth is watering. Wishing you and your family a terrific New Year of 2011! love and peace~ Vicki

Ms. Moon said...

Yum! I do a pecan-encrusted grouper. Also quite good. said...

I'm fixing salmon for supper. Sure wish I could just push a virtual reality button and peel that plate right off the screen. Tonight I'll use an old stand-by recipe that bronzes the salmon with a brown sugar/smoked paprika/white pepper rub, with a side of whole wheat couscous & sliced tomato & avocado. But I'm going to Refroe's to get some pecans so I can fix yours with the salmon and honey-mustard next week. p.s.Your new design is pretty.