This dish combines something for every palette: The sweetness of the maple marinade, the barbecue flavours of the pecan blend, and the springy salad. Feel free to add your own twist on plating.
- Cook Time
- Prep Time
- 4-5 small portionsServings
Pecan Crusted Maple-Mustard Salmon With
- 2 salmon fillets, skinless, cut into 1" cubes
- 3 tablespoon maple syrup
- 1 tablespoon kosher for Passover mustard
- 1 tablespoon oil
- ½ cup ground pecans
- 2 teaspoons chopped parsley or cilantro
- ¼ teaspoon cayenne pepper
- 2 teaspoons smoked paprika
- Salt, to taste
- ¼ teaspoon pepper
Shaved Asparagus, Nectarine, and Mint Salad
- 1 bunch asparagus, woody ends and tops trimmed
- 2 nectarines, sliced thinly
- 1 bunch mint, roughly torn
- 1 lemon, zest and juice
- 1 teaspoon kosher for Passover mustard
- 1-2 teaspoons honey, to taste
- ½ tablespoon white wine vinegar, or just regular vinegar
- 2 tablespoons olive oil
- ½ teaspoon salt
- Pepper to taste
To Prepare Pecan Crusted Maple-Mustard Salmon:
1. Preheat oven to 400°F, and spray a baking dish with cooking spray.
2. In a small bowl, mix together maple syrup, oil, and mustard.
3. In a medium bowl, combine pecans, parsley, chili powder, smoked paprika.
4. Season the salmon on both sides with salt and pepper. Spread maple-mustard mixture over salmon and then coat cubes well with pecan mixture. Press lightly to ensure the pecan mixture adheres to the maple-mustard salmon. Spray again with cooking spray to get a slightly crispy outer edge.
5. Bake about 10 minutes, or until the salmon just flakes when tested with a fork.
6. Serve garnished with a lemon wedge and shaved asparagus, nectarine, and mint salad.
To Prepare Shaved Asparagus, Nectarine, and Mint Salad with Lemon Vinaigrette:
1. Shave asparagus with a peeler. Assemble in loose pile on plate. Arrange nectarine around. Drizzle vinaigrette and top with torn mint.
2. Combine Lemon Vinaigrette ingredients and whisk well to combine. Adjust seasoning to taste and set aside.