Biotest

Fancy-Schmancy Salmon


#1

[center]Fancy-Schmancy Salmon [/center]
“You’ve got to be kidding me,” I said as I looked down at my plate.

It was date night with the redheaded goddess and we’d decided to get all gussied up and hit a fancy-schmancy restaurant. The problem with my plate was twofold. First, the portion size was ridiculously small. Second, it had cost me about 20 bucks.

Redheaded goddess stole a bite. “It’s good,” she said. “But honestly, when you make it at home it’s better.”

She was right, and the kicker was that I could make it at home on the cheap.

The dish? Salmon.

I decided right then I’d stick to steaks at fancy-schmancy restaurants and save the salmon for home-cookin’. It’s the only way to go, and it’s inexpensive, AND it’s fast and stupid-easy. Here’s my favorite way to make it.

Pecan-Crusted Baked Salmon

The Stuff

1 whole salmon fillet, frozen is fine (wild-caught, Alaskan sockeye)
Package of chopped pecans
Stick of omega-3 Smart Balance butter
Herbs of choice or stone ground mustard
Spray olive oil or olive oil for brushing

The Cookin’

  1. Buy a whole frozen salmon fillet. This should cost you, oh, about nine bucks. Yeah, $9 for three times as much fish as you’d get at a restaurant for $20. Go figure.

  2. Bring that omega-3-laden sucker home and pre-heat your oven to 435 degrees.

  3. Place whole fish (thawed) on a baking sheet sprayed with olive oil or Pam, skin-side down. Spray with olive oil or brush it on. Place in oven for 12 to 16 minutes.

  4. As it bakes, melt some butter in a pan and toss in some chopped pecans. Stir. Now you have some options: Toss in a tablespoon of stone ground mustard or your favorite herbage. Dried dill works very well. Or heck, do a combo of both. Up to you.

  5. Take out the fish, spread butter/pecan topping over it, consume.

I serve mine right on a big bamboo cutting board. Redheaded goddess starts on one end, I start on the other, and we meet somewhere in the middle. Fancy-schmancy.


#2

This stuff was a great find. Wild-caught salmon, well over a pound of it, 9 bucks.


#3

Under $9 actually.


#4

Pecan-omega-3 butter mixtures.


#5

Food porn…


#6

Green stuff in the jar, BTW, is my avocado dressing.

DIY here: http://tnation.tmuscle.com/free_online_forum/diet_blog_hammer_velocity_shugart/avocado_dressing


#7

I’m not a huge pecan fan, but that salmon sounds tasty.


#8

[quote]corstijeir wrote:
I’m not a huge pecan fan, but that salmon sounds tasty.[/quote]

Walnuts would work great too. Maybe almonds?


#9

[quote]Chris Shugart wrote:

[quote]corstijeir wrote:
I’m not a huge pecan fan, but that salmon sounds tasty.[/quote]

Walnuts would work great too. Maybe almonds?

[/quote]

Almonds indeed sound wonderful on this. I shall have to try this after my V-Diet. It could provide a nice HSM, but I would need to be careful of the calories from the nuts. Also the smart balance is 80 calories of fat per tablespoon if I recall so perhaps after the V-Diet.


#10

Leftovers used in omelet. Admittedly, this was weird.


#11

[quote]Chris Shugart wrote:
Leftovers used in omelet. Admittedly, this was weird. [/quote]

I’ve done tuna scrambled in eggs before – that was weird.


#12

[quote]corstijeir wrote:

[quote]Chris Shugart wrote:
Leftovers used in omelet. Admittedly, this was weird. [/quote]

I’ve done tuna scrambled in eggs before – that was weird.[/quote]

Yet scrambled eggs on top of tuna isn’t all that bad. Strange how combinations can ruin good foods.


#13

I’ve done this before, except I use my mini processor to grind up the pecans in order to make a nice crunchy coating - and slabbing it on top post pan-searing but pre-ovened cooked finishing. Adding a bit of sea salt atop pecans is also actually really good!

Nice call. I think this is the first comment I’ve made on your recipes, but I love them all, use them, and tweak the flavors all the time!


#14

[quote]Polsen714 wrote:
I’ve done this before, except I use my mini processor to grind up the pecans in order to make a nice crunchy coating - and slabbing it on top post pan-searing but pre-ovened cooked finishing. Adding a bit of sea salt atop pecans is also actually really good!

Nice call. I think this is the first comment I’ve made on your recipes, but I love them all, use them, and tweak the flavors all the time![/quote]

Good tip! The pecans I used for the pics above were a bit course. On the opposite end, I’ve used almond flour and some spray coconut oil for a fish “batter.” More like a light crusting than a batter, but good stuff nonetheless.


#15

[quote]corstijeir wrote:

[quote]Chris Shugart wrote:
Leftovers used in omelet. Admittedly, this was weird. [/quote]

I’ve done tuna scrambled in eggs before – that was weird.[/quote]

Ever made a tuna fish protein shake? I did once. ONCE.


#16

[quote]Chris Shugart wrote:

[quote]corstijeir wrote:

[quote]Chris Shugart wrote:
Leftovers used in omelet. Admittedly, this was weird. [/quote]

I’ve done tuna scrambled in eggs before – that was weird.[/quote]

Ever made a tuna fish protein shake? I did once. ONCE.

[/quote]

There was a period of about 4 months when I first started lifted where all I ate was tuna fish, eggs and sweet potatoes.

If you could put tuna in it I did. I don’t ever want to touch a can of tuna again ( though a tuna steak is fine ).

I blended tuna with egg and some unflavored protein powder-- thinking about that makes me gag. The worst thing was probably the day I left my tuna out in the sun for about 2 hours in a container than ate it because it was all I had and I was at work.

Mind you I just ate drained tuna fish with mustard generally.


#17

[quote]Chris Shugart wrote:

[quote]corstijeir wrote:

[quote]Chris Shugart wrote:
Leftovers used in omelet. Admittedly, this was weird. [/quote]

I’ve done tuna scrambled in eggs before – that was weird.[/quote]

Ever made a tuna fish protein shake? I did once. ONCE.

[/quote]

Did you have some milk in there to really make it delicious?


#18

[quote]Kerley wrote:

[quote]Chris Shugart wrote:

[quote]corstijeir wrote:

[quote]Chris Shugart wrote:
Leftovers used in omelet. Admittedly, this was weird. [/quote]

I’ve done tuna scrambled in eggs before – that was weird.[/quote]

Ever made a tuna fish protein shake? I did once. ONCE.

[/quote]

did you have some milk in there to really make it delicious?[/quote]

Back then? Probably.

shudder


#19

[quote]Chris Shugart wrote:

[quote]Polsen714 wrote:
I’ve done this before, except I use my mini processor to grind up the pecans in order to make a nice crunchy coating - and slabbing it on top post pan-searing but pre-ovened cooked finishing. Adding a bit of sea salt atop pecans is also actually really good!

Nice call. I think this is the first comment I’ve made on your recipes, but I love them all, use them, and tweak the flavors all the time![/quote]

Good tip! The pecans I used for the pics above were a bit course. On the opposite end, I’ve used almond flour and some spray coconut oil for a fish “batter.” More like a light crusting than a batter, but good stuff nonetheless.
[/quote]

Almond flour also makes chicken tenders…which covered in hot sauce, makes a girl from Buffalo REAL happy


#20

[quote]Polsen714 wrote:

[quote]Chris Shugart wrote:

[quote]Polsen714 wrote:
I’ve done this before, except I use my mini processor to grind up the pecans in order to make a nice crunchy coating - and slabbing it on top post pan-searing but pre-ovened cooked finishing. Adding a bit of sea salt atop pecans is also actually really good!

Nice call. I think this is the first comment I’ve made on your recipes, but I love them all, use them, and tweak the flavors all the time![/quote]

Good tip! The pecans I used for the pics above were a bit course. On the opposite end, I’ve used almond flour and some spray coconut oil for a fish “batter.” More like a light crusting than a batter, but good stuff nonetheless.
[/quote]

Almond flour also makes chicken tenders…which covered in hot sauce, makes a girl from Buffalo REAL happy[/quote]

I’m drooling here, that sounds really good.