So we made it through the election cycle. What a ride! I think it's safe to say no one has ever experienced anything quite like that before. No matter if your candidate won or lost, we all felt the stress of the situation build in our lives over the past year. If you read my last post on my Election Day Stress Busting Smoothie Bowl, you already know the negative side effects stress can bring. Unfortunately, those effects don't go away over night. So once again, this recipe is concentrating on eating heart healthy. One of the best ways to do that is through fish. The benefits to our heart come from the omega-3 fatty acids.
The omega-3 fatty acids found in salmon are proven to lower cholesterol levels and reduce the risk of heart disease. Studies have also shown that this valuable fish oil can help fight rheumatoid arthritis, psoriasis, migraines, and breast cancer. It is also packed with protein and essential amino acids. By including salmon or another type of fish into your diet twice a week, you are making a huge step in improving and maintaining a heart healthy diet.
This maple pecan crusted salmon is one of my favorites for the season. With the use of some pecans, nutmeg, and a bit of maple syrup, the elements of fall come together nicely. One of my favorite side dishes to go along side of the salmon is my Mashed Kabocha Squash recipe. Words cannot describe how delicious this combination is! If you have yet to try Kabocha Squash, do not miss out on this one!
4 (4-6 ounce) wild salmon fillets
4 Tbs grass-fed butter or coconut oil, divided
1/4 cup pure maple syrup
1/2 tsp sea salt
1/4 tsp fresh ground pepper
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 cup chopped pecans
1/2 cup pecan meal
Serve with Mashed Kabocha Squash
1. Make the pecan meal by placing 3/4 cup pecans into your food processor. I like to use slightly more pecans to make the pecan meal because the pecans condense down a bit once processed. You want to pulse the pecans until they have a fine to medium grind consistency.
2. Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper. In a shallow bowl, combine the pecan meal, chopped pecans, sea salt, pepper, cinnamon, and nutmeg. Then drizzle 2 tablespoons of butter or coconut oil and maple syrup over the pecan meal. Toss to thoroughly coat.
3. Brush each of the salmon fillets with the remaining 2 tablespoons of butter. Then add the pecan crust mixture to the top of each fillet. Spread out the crust mixture evenly.
4. Bake the salmon for about 10-15 minutes, or until the internal temperature reaches 125° (145°F is the recommended temperature for salmon but it will be way overdone if you let it cook that long). Prepare to enjoy this fabulous fall meal and combine it with some mashed kabocha squash.