Hello Autumn! A warm (and yummy) favourite in the lean meat/fish protein must-have: Roasted Maple Pecan Salmon, combining two loves: fresh wild salmon and roasted buttered pecans. Easy recipe after the jump. Have a cozy season Everyone. 🍂...
(Per fillet)
1 large wild salmon fillet
1/4 teaspoon fine iodized salt
1/2 teaspoon organic garlic powder
1/4 teaspoon organic ground cayenne pepper
1 tablespoon pure maple syrup
1 tablespoon extra virgin olive oil
1/4 cup (crushed) roasted buttered pecans
Gently wipe the salmon fillet with paper towels. Make a few slits into the top of the fillet using the tip of a small paring knife.
Season the fillet with the salt, garlic powder, cayenne pepper and maple syrup. Set aside for 20 minutes.
*** Set the oven to 375 F. (I used my beloved toasted oven)
Lightly drizzle the olive oil over the seasoned fillet.
Roast in the oven (fleshy side up) for 50 minutes (or to your desired degree of 'roasted-ness'). I prefer very (very) well done meats/fish. At the 40 minute mark, top the fillet with the roasted buttered pecans, reduce the heat to 350 F and finish cooking in the oven for the remaining 10 minutes.
Serve immediately with baked potatoes or fluffed Basmati rice, and a leafy green salad.