Today’s recipe consists of Salmon, which I haven’t eaten in a few months. I almost forgot how amazing Salmon is. Anyway, Salmon is a type of fish that often cooks fairly easily and one of my favorite ways to make Salmon is in the oven. Personally, I feel like the oven gives Salmon a more smokier, juicier, kind of cook and flavor to it (if this makes any sense at all). In addition, with this dish, I chose to make a nice refreshing salad and I of course had to ensure that my Salmon had a burst of flavor to marry well with the greens. Who wants just a plain ole’ salad, right?
That is why I chose to go with something a bit sweeter and crunchier than the usual garlic and butter-based recipes for any typical Salmon dish. I figured that nuts would add a nice crunch to not only the Salmon but the salad itself. And since I’ve stumbled upon a new sense of love for both walnuts and Pecans (since after giving birth to my son), I figured, why not use both! Haha. I just love the balance of saltiness from the Walnuts and slight sweetness from the Pecans.
Well, with just a few ingredients and literally 20 minutes or so to spare, I had a nice, quick dinner that was by far my EASIEST meal yet. Not only was it super fast, but it was so good that my husband wished that I made more (which is not unusual for me, I might add). Haha! I definitely take pride in cooking for my little family.
So be sure to check out the recipe below so that you can give this a real GO! Trust me, it’s worth the short minutes!
Maple Walnut + Pecan Encrusted Salmon Salad Recipe
Serving size: 2
Total cook time (including Prep Time): 20 minutes (approximately)
- 2 sliced Salmon fillets
- 2 Tablespoons Butter
- Sprinkle of Sea Salt + Black pepper
- 1/2 cup of chopped Walnuts
- 1/4 cup of chopped Pecans
- 1 teaspoons smoked paprika
- 1/2 teaspoon cumin
- 1/1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 3 Tablespoons of Pure Maple Syrup
- 1 Tablespoon Apple cider vinegar
- 4 cups of chopped lettuce
- 2 large tomatoes
- 1 cucumber
- bottle of favorite dressing (I used an organic Thousand Island flavor)
- Preheat oven to 425 degrees Fahrenheit.
- In a Medium skillet, turn heat on medium-high and add butter.
- Lightly sprinkle sea salt and black pepper on each side of Salmon fillets and add to hot skillet.
- Mix together topping ingredients in a small bowl and gently spoon Tablespoons full on each Salmon while they remain in the skillet.
- After 5 minutes or so (once Salmons are seared to perfection), remove from heat and place directly in the oven to finish.
- Meanwhile, rinse and chop veggies for the salad and set aside.
- After 8-10 minutes, check on Salmon to see if the entire topping has become “crisped” and brown. Once maple syrup is thick and gooey and Salmon has become more opaque (or a darker pink), remove from oven and let cool for 1 minute.
- Assemble salad, add your favorite dressing, and place Salmon on top of veggies. Garnish with parsley, if desired.
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