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 saltines 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
- 2 sliced Salmon fillets
- 2 Tbsps butter
- sprinkle of sea salt
- sprinkle of black pepper
- 1/2 cup chopped walnuts
- 1/4 cup chopped pecans
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp onion powder
- 1/2 tsp black pepper
- 3 Tbsps pure maple syrup
- 1 Tbsp apple cider vinegar
- 4 cups chopped lettuce
- 2 large tomatoes
- 1 cucumber
- 1 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.