This recipe is simple, but it's also nutritious and tasty! Paleo, gluten-free, and dairy-free!
Pecan-Maple Salmon Recipe
Ingredients:
4 (4-ounce) salmon fillets
Sea salt and fresh ground black pepper, to taste
½ cup unroasted pecans
3 tablespoons pure maple syrup
1 tablespoon apple cider vinegar
1 teaspoon smoked paprika
½ teaspoon chipotle pepper powder (increase to 1 teaspoon for more heat)
½ teaspoon onion powder
½ teaspoon garlic powder
Fresh parsley, finely chopped (for garnish)
Steps:
Preparation:
Season salmon fillets with sea salt and black pepper.
Arrange them on a lined baking sheet for easier cleanup.
Pecan Mixture:
In a food processor, combine pecans, maple syrup, vinegar, paprika, chipotle powder, onion powder, and garlic powder. Pulse until the mixture is coarsely crumbled for added texture.
Evenly spoon and press the pecan mixture on top of each salmon fillet to form a crust.
Let the coated salmon marinate in the refrigerator, uncovered, for 2 to 3 hours to enhance the flavours.
Baking:
Preheat your oven to 425°F (220°C).
Bake the salmon for about 12 to 14 minutes, or until it flakes easily with a fork and the pecan crust is slightly caramelized.
Serving:
Serve the baked salmon with a side of fluffy jasmine rice and steamed vegetables like green beans or asparagus.
Garnish with freshly chopped parsley for a burst of colour and freshness.
Additional Tips:
Enhanced Crust: For an even more decadent crust, add a bit of melted coconut oil or a splash more maple syrup to the pecan mixture before applying it to the salmon.
Broiling Option: If you like a more toasted pecan crust, consider broiling the salmon for the final 1-2 minutes of cooking.
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