I mentioned a couple of months ago that I was working on getting more fish into our diet. Salmon is our go to, it’s a reliable fish, but like chicken it can go with a number of flavors. With the weather cooling off I find my tastes turn toward warmer flavors. The toasted flavor of the pecan makes squash an excellent choice for a side, we had it with collard greens, but wilted spinach would probably have been a more fitting choice.
If you prefer walnuts over pecans, they would be an acceptable alternative.
Baked Salmon with Pecan Crust
- 1 – 2 lbs salmon or steelhead trout cut into 6oz (estimate) fillets, skin on
- 1 cup pecans, chopped roughly (I measure, then chop)
- 3 TBSP Dijon Mustard
- 3 TBSP melted butter
- 1 TBSP honey
- salt and pepper to taste (if you haven’t switched to fresh ground pepper, give it a try)
Preheat the oven to 400°F.
Place the salmon, skin side down on a baking sheet and sprinkle lightly with salt and pepper. In a small bowl stir together the mustard, melted butter, and honey. Brush the mix over the salmon, as generously as possible.
Spread the chopped pecans over each fillet and press firmly. Bake for 10 minutes + 10 minutes for each inch of fish. So if your salmon fillet is 1.5 inches at its thickest point, you’d bake it for 15 minutes.
What’s your favorite way to prepare salmon?
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