Today is day 4 of Spring Break and I have slept past 7 am exactly zero days.
What is wrong with me?!
I did take 2 naps yesterday, though, which was pretty awesome. Also, it snowed yesterday and that is SO not okay.
Anyway, we’re continuing to clean out the freezer and things are getting desperate. I’ve finally made it through the mountains of salmon I had in there and now I’ve got a tiny mountain of tilapia to deal with.
I will never eat fish again after this.
Buuuut, I’ve finally figured out how I like salmon. I always thought I didn’t like it but it turns out that I just don’t like it hot. So I’ve been cooking it, letting it cool to room temp, an then loving it.
This Maple Pecan Salmon is my current favorite way to have it. It’s really easy and the best thing about fish is how fast it cooks. This is ready in about 20 minutes! And, like I mentioned, I’ve been letting it cool and then I put it over spinach with some veggies and my beloved Newman’s Own Lite Honey Mustard Dressing – so good!
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- 1 pound salmon fillets
- 1 tablespoon butter
- 2 tablespoons maple syrup
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 teaspoon ground mustard
- 1/2 cup pecans finely chopped
To make the marinade, melt butter and whisk in maple syrup, Worcestershire sauce, salt, pepper, and ground mustard.
Put salmon in a large bowl and pour marinade over top. Refrigerate for up to 4 hours.
When ready to cook, heat oven to 325F. Line a baking sheet with parchment paper.
Put pecans on a plate and dip the top of each salmon fillets into the pecans. Transfer to prepared baking sheet. Bake for about 20 minutes or until the salmon is tender and flakes easily with a fork.