Happy Easter Weekend! I hope you all are enjoying some time with family and friends. I am going to a friend's house for Easter and really looking forward to it. I'm taking the broccoli crunch salad that I posted earlier this week. I can't wait to eat it, since I have only had a taste while we were cooking. Things are winding down for me here in Austin. Two weeks from today and I will be moving out of my apartment. Crazy how fast time goes. I am still working on my last few things to do in Austin. Saturday is the Funky Chicken Coop tour. You can read about it here. I will be sure to take my camera and will share some photos next week. I am working Saturday night, assisting at a cooking class held by one of the staff members from school. It will be nice to get some experience and earn a little pocket change. Other than that, I am starting to pack up. I have 4 categories: stuff that must go in the car, things to keep at Tom's until he can bring them to me in NC, things to give to Salvation Army, and things to throw out. My apartment is looking quite the mess with all the stacks!
So your recipe today is one from the Barre 3 website. It is quite simple and I changed it only a little. I didn't try the fish but the topping was delicious and reports from the clients are it is very good. I haven't eaten fish in about 4 years. I have been thinking about adding it back to my diet as I think there are some health benefits to fish. I am planning to try some when Tom and I go to Mendicino on vacation in May. What better place to eat fresh, wild caught fish then the coast of Northern CA? If I feel good when I eat it, I suspect I will try to eat fish once a week. So look for more recipes to come! In the meantime, this one is really easy. Finely chop pecans, mix them with maple syrup, and salt, and then press onto the top of fish filets. Cook in a low oven for 25 minutes or so until they are cooked through. Any firm fish would work, but we used salmon. I think halibut, cod, snapper, all would be good. Buy the best fish you can. Farmed fish from Vietnam is not the way to go. Good, wild caught fish that is sustainably harvested is best. If you are unsure, shop at Whole Foods where they code all their seafood so you know where it came from and how it was caught. Most seafood counters will help you if you just ask. If they don't want to answer questions or don't know the answers, I would not buy there! I don't think you can go wrong with this recipe with whatever good fish you can get. I suspect you could use almonds and lemon juice for a nice change. Or pistachios! Lots of options to try.
BTW, have you seen all the cute bunny and Easter cakes on Pinterest? I love this Peter Rabbit one. He was my favorite as a kid. I am no cake decorator like this but isn't it cute? Maybe one day…...
I hope you have a great weekend. See you after Easter!
Maple-Pecan Crusted Salmon
Prep Time: 10 minutes
Cook Time: 25 - 30 minutes
Keywords: bake entree gluten-free pecans salmon
Ingredients (4 servings)
- 1 pound of salmon filets, deboned, washed and patted dry
- olive oil, salt and pepper
- 2/3 cup pecan pieces
- 1/2 tsp salt
- 1/2 tsp black pepper, ground
- 1/4 cup maple syrup
Preheat the oven to 325.
Place the fish skin side down in a lighly oiled pan. Drizzle with olive oil and lightly rub it over the surface. Sprinkle lightly with salt and pepper. Set aside.
Finely chop the pecans. You can do this by hand or in a food processor. Mix in the salt, pepper, and maple syrup, stirring to combine well. If using the food processor be careful not to over process and make butter. Press the topping evenly over the salmon.
Bake uncovered for 25 to 30 minutes until cooked through in the center. Serve.