This Salad: Maple Walnut + Pecan Encrusted Salmon recipe is super refreshing, boasting of great sweet and savory flavors, and is easy to make using simple ingredients. The perfect Summer meal, but can be enjoyed during any season.
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, searing them on each side (about 3-4 minutes each side in which Salmons are seared to perfection).
In the meantime, in a small bowl mix together topping ingredients and gently spoon Tbsps full of glaze (leaving half of the glaze for later) on each Salmon while they remain in the skillet on medium-high heat.
Remove from heat and place skillet (if using an oven safe version) directly in the oven to finish searing and for the glaze becomes caramelized, about 10-15 minutes.
Halfway through, be sure to add additional Tbsps of glaze to the tops of Salmons to ensure it remains well dressed.
Meanwhile, rinse and chop veggies for the salad and set aside.
After, check on Salmon and glaze. Once glaze has become thickened and gooey and Salmon has become more opaque (or a darker pink), remove from oven and let cool for 1 minute.
To serve---Assemble veggies to create your salad, and gently place Salmon on top of veggies. Top with your favorite light dressing and additional nuts, if desired.
STORAGE: Leftovers are best kept in a tightly sealed container and refrigerated for up to 3 days.