Stupid-Easy Pecan-Crusted Salmon.
I’m not a huge fan of cooked salmon. Raw? Yes. Give it to me raw all day long, baby. Cooked is a different story.
This has partially to do with my stint as a line worker in a fish-processing plant at the age of 17. That’s a story for another time, because this particular blog entry is meant to be about something appetizing and delicious.
Back to cooked salmon. I don’t like the color, I’m not a particularly huge fan of the flakey texture, and, well, it’s a pretty strong flavor. On a day when I am really into it, it’s great – but it can be very hit or miss. Also, I like to cook it on the grill outside with a little lemon, dill and other herbs. This is fun but doesn’t really work for those nights when I need a quick 5-minute meal fix.
Last week, I made a pecan-crusted version that knocked our socks off. And it literally took about 10 minutes.
Here’s how it goes:
- Pat the salmon filets dry. Pat pat pat. No soggy filets, ya hear!?
- In food processor or your food pulverizing apparatus of choice (nab a Cuisinart Food Processor or VitaMix Blender at the Grit and Glimmer store to support this blog!), grind up a bunch of pecans. How many? I don’t know, eyeball it, 1/2 cup? a cup? Somewhere between there – it depends on how much salmon you’re dealing with. You’ll figure it out. Add some salt and pepper to the resulting nut-meal.
- Brush filets with olive oil.
- Coat filets with pecan powder/chunks.
- Put in George Foreman grill (also available at the GnG Store) for 5 minutes.
- Serve on a bed of fresh greens and mangia like yer mama taught you.
Of course, there are a million variations you could do to this recipe. I made it again but we were out of pecans so I used walnuts. Just as good.
“But this is high in fat!” all you borderline anorexic cycling types are crying out.
Oh stop. Salmon is loaded with super-healthy Omega-3 fatty acids that you can get from very few other sources. Nuts are also great sources of healthy fats. Don’t eat this every night, eat it once a week. Be a smarty. Remember your fresh, leafy greens.
Yum yum pop!