3 minute read
RECIPE: Maple Pecan Crusted Salmon For The Holidays
MAPLE PECAN CRUSTED SALMON
FOR THE HOLIDAYS!
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MAPLE PECAN CRUSTED SALMON is elegant enough for a dinner party, but simple enough for a busy weeknight. Simply roast salmon llets on a sheet pan with a maple syrup, Dijon mustard, and pecan topping over a bed of chopped sweet potatoes, Brussels sprouts, apples, and shallots - it’s the perfect cozy dinner! Last year, I served this at our book club holiday dinner, and to this day, those girls are still talking about "that delicious salmon dish" and asking me for the recipe! In addition to being delicious, this meal is also ridiculously easy to prepare! Save time by keeping the peel on both the sweet potato and the apple, and buy a bag of fresh, washed and trimmed Brussels sprouts. And since the vegetables go in the oven rst, you have the perfect opportunity to prepare the salmon, make the pecan glaze and chop the apple while the vegetables cook. Oh, and did I mention this meal cooks entirely on one sheet pan? So when dinner is over, there’s only one pan to wash! Whether you’re cooking this for a busy weeknight, or serving it at a holiday get together, this one-pan meal makes a beautiful presentation and will give you raving reviews! w
INGREDIENTS
1 large sweet potato – cut into 1" cubes 1 large apple – cut into 1" cubes (with peel) 1 lb. Brussels sprouts – trimmed and halved 2-3 large shallots – ends trimmed off, peeled and cut in similar size as other veggies 4 (5 oz.) salmon fi llets 1 tbsp olive oil
PECAN GLAZE
2/3 cup pecans – fi nely chopped 2 tbsp Dijon mustard 3 tbsp organic maple syrup 1 tbsp olive oil 1/2 tsp paprika 1/4 tsp salt 1/4 tsp black pepper
DIRECTIONS
Preheat the oven to 425 degrees. Line a large sheet pan with non-stick foil or parchment paper. Toss chopped sweet potatoes, Brussels sprouts and shallots with 1 tablespoon of olive oil (can be done in a zip-top bag or bowl) and spread on a sheet pan. Sprinkle with salt and pepper.
Roast vegetables for 15 minutes. Meanwhile, rinse and pat dry salmon fi llets, mix all pecan glaze ingredients in a small bowl, and chop the apple.
After the vegetables cook for 15 minutes, remove from the oven. Toss vegetables with a spatula, and push them to the edges of the pan to make room for the salmon fi llets. Place salmon skin side down on sheet pan, and spoon pecan mixture on top of each fi llet. Sprinkle chopped apples around the salmon. Roast for 10-12 more minutes, or until the fi sh fl akes with a fork. Serve immediately! Makes 4 servings.
NOTES
You can cook and serve the salmon with the skin on. It’s diffi cult to take off before cooking, and is messy to remove after cooked without disturbing the lovely maple glaze. But, the cooked salmon is fork-tender, and easily comes off the skin as you take a bite.
Sweet potatoes do not have to be peeled! But it’s truly your preference. If you do not peel, make sure you scrub your potatoes well.
Kathy Dicken lives in Huntersville and is the author of the food blog, “ e Tasty Bits.” For more meal ideas that are simple and delicious, you can follow her blog at www.thetastybits.com or on Instagram @thetastybits.
