I'm keeping it brief with this blog post. We are watching the Emmy's, our at least half watching since apparently CBS is having sound issues. Or maybe it's just our tv, or the CBS broadcast here in Chicago, not sure...
We made pecan crusted salmon last week and I thought it turned out great. This is the good weeknight recipe because its quick and requires mostly pantry ingredients. We roasted some Brussels sprouts and tossed them with some chopped apple and a little turkey bacon- perfect healthy fall dinner in my opinion.
Pecan Crusted Salmon
2 wild salmon fillets
1/4 cup toasted and very finely chopped pecans
1/4 cup panko (or regular breadcrumbs, in a pinch)
1 tablespoon finely chopped parsley
1 tablespoon butter
1 large pinch of salt
Salt and pepper
Preheat oven to 400.
In a small bowl, melt butter in the microwave. Add pecans, panko, parsley and salt and stir to combine. Set aside.
Season the salmon with salt and pepper. Working with the salmon skin side down, mound the pecan mixture evenly across each piece. Drizzle olive oil over the pecan mixture on the salmon and press firmly on the mixture.
Heat a splash of olive oil in a large skillet over high heat. When the oil is hot, add the salmon, pecan crust side down. Cook for 2 minutes or until the pecan crust has browned, flip the salmon and then put the skillet in the oven. Bake for an additional 6-8 minutes.
** Be careful not to overcook the salmon or it will become tough and chewy.