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:

  1. Pat the salmon filets dry.  Pat pat pat.  No soggy filets, ya hear!?
  2. 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.
  3. Brush filets with olive oil.
  4. Coat filets with pecan powder/chunks.
  5. Put in George Foreman grill (also available at the GnG Store) for 5 minutes.
  6. 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!

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3 comments

  1. The color loooks horrible, pink and grey, but the flavor of salmon and black beans is incredible. Perferably smoked salmon and just mix it up, don’t add anything. Looks are very deceiving!

  2. Yum! I like plain grilled salmon any day over raw – I can’t deal with the sushi texture. I’m going to try this next time I cook!

Trackbacks/Pingbacks

  1. The Everyday Athlete » Blog Archive » Pina Mangolata Smoothie - [...] Other yummy recipes you might like: Stupid Easy Pecan Crusted Salmon [...]
  2. In the O: Weight-obsessed? Lighten up. | Grit & Glimmer - [...] Pecan-Crusted Salmon and Roasty Toasty Kale at your fingertips! [...]
  3. Salmon and Kale: Recipes from the Oregonian | Grit & Glimmer - [...] Pecan-Crusted Salmon and Roasty Toasty Kale at your fingertips! [...]
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