This recipe was inspired by a recipe for salmon my mom used to make involving pecans and panko bread crumbs. I have switched it up a bit and made it #glutenfree. The sauce is super easy to make and this entire meal can come together in under 30 minutes! The measurements are very flexible as its just a topping for the salmon. If you want a thicker crust-like layer, I suggest adding extra almond meal to form more of a paste to spread on the top. I prefer to see the pink of the salmon with more of an almond meal dusting.
YOU WILL NEED:
- 3-4 salmon fillets (I buy the pack of 6 frozen filets from @wholefoods)
- 1 tsp mayonaise (I use @chosenfoods avocado mayo)
- 2 tbs maple syrup
- 1 small handful chopped pecans (approx 1/3 c)
- approx 1/4 almond meal
- S&P to taste
- Preheat oven to 375, grab a baking sheet, and line it with foil
- Place the salmon fillets skin side down on the foil
- In a small bowl, mix the mayo and the maple syrup; it might not combine super well and that it ok!
- Using a spoon or brush, coat the top of each salmon fillet
- Mix the chopped pecans and almond meal in a small bowl and sprinkle over the top of each salmon fillet, add S&P
- **I like the then try and scoop any of the maple syrup that has dripped of the salmon and any of the almond meal/pecans that have fallen off and place them back on top. The fallen bits are now coated in a bit of syrup and caramelize so nicely!
- Bake at 375 for 20 minutes
- Once cooked, using a knife or spatula to gently cut right beneath the salmon where the pink part meats the great. The skin should be stuck to the foil and easily separate from the salmon.
This salmon is extremely versatile and pairs well with just about any grain or veggie, or on top of a salad!