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