quick and easy salmon
So last night I got home kind of late and was famished. I had some salmon in the freezer in pouches which I quickle dethawed in a bowl of warm water and prepared thusly (he he, I just really wanted to say thusly):
Honey Mustard Salmon with Pecans
2 medium sized salmon steaks
1/2 cup pecans
In a bowl combine
1 tbls mustard
2 tbls honey
1 tbls soysauce
1 tsp lemon juice
4 tbls dark brown sugar
Salt to taste (I used pink hawaiian sea salt because I got some on sale, but kosher salt would be fine)
1. Line sheet pan with aluminum foil to ease cleanup. Place ~1 tbls of mixture in two spots on pan (one for each piece of salmon). Place salmon on top of mixture and coat bottom side of fish.
2. Distribute remaining mixture evenly between the pieces by pouring on top. Sprinkle each piece with a generous handfull of chopped pecans.
3. Bake ~12 minutes at 375oF or until fish flakes with fork.
It was damn yummy. I served it with some cheesy broccoli rice (though I'm not sure they went incredibly well together, but I was in a hurry). I had the left over piece for lunch today and it was still damn yummy. I'll be making this again.
Honey Mustard Salmon with Pecans
2 medium sized salmon steaks
1/2 cup pecans
In a bowl combine
1 tbls mustard
2 tbls honey
1 tbls soysauce
1 tsp lemon juice
4 tbls dark brown sugar
Salt to taste (I used pink hawaiian sea salt because I got some on sale, but kosher salt would be fine)
1. Line sheet pan with aluminum foil to ease cleanup. Place ~1 tbls of mixture in two spots on pan (one for each piece of salmon). Place salmon on top of mixture and coat bottom side of fish.
2. Distribute remaining mixture evenly between the pieces by pouring on top. Sprinkle each piece with a generous handfull of chopped pecans.
3. Bake ~12 minutes at 375oF or until fish flakes with fork.
It was damn yummy. I served it with some cheesy broccoli rice (though I'm not sure they went incredibly well together, but I was in a hurry). I had the left over piece for lunch today and it was still damn yummy. I'll be making this again.