Recipe from Adam Dolge, Time. Inc.
Toasty pecans and maple syrup bring out the richness of a salmon filet. Place that atop a fresh crispy slaw of apple and fennel and you have an easy meal that covers all the bases.
- ½ cup maple syrup
- 1 cup chopped pecans, divided
- 1 tsp. salt, divided
- ⅛ tsp. cayenne pepper
- 2 cups matchstick cut granny smith apples (from 2 apples)
- 1 cup finely sliced fennel (from ½ bulb)
- 2 Tbsp. pecan oil, divided
- 2 Tbsp. lemon juice
- 2 Tbsp. minced parsley
- 4 (4 ounce) salmon fillets
- ½ cup pecan meal
- Preheat oven to 400 degrees F.
- In a small saucepan, heat maple syrup and ½ cup chopped pecans to a boil. Remove from heat and season with ½ teaspoon salt and cayenne pepper.
- In a medium bowl, combine the apples, fennel, 1 tablespoon of pecan oil, lemon juice, and parsley. Toss until well combined. Season with remaining salt and 2 tablespoons of the maple and pecan mixture.
- Place the salmon filets on a foil lined sheet tray sprayed with cook spray. Drizzle 2 teaspoons of the maple mixture over each salmon filet. Top with 2 tablespoons each of the pecan meal and remaining pecan pieces. Drizzle with remaining pecan oil and press gently into fish. Place the sheet tray in the oven and bake until salmon is flakey, about 10 to 12 minutes.
- To serve, scoop ½ cup of Apple Slaw onto a dinner plate. Top with Pecan Crusted Salmon and drizzle with a tablespoon of maple pecan syrup.