Because Crohn's Disease is hard enough - New posts every Sunday!

Sunday, October 28, 2012

Pecan Coated Salmon

Well, it's only half way through the pay period and already I'm running low on food and money. So what do I do? I improvise! So I gathered up some salmon, did some research online, and came up with this creation. Let's just say I was shocked on how good it was.


4 (4-6 oz.) salmon filets
3 Tbs. melted butter
3 Tbs. warm honey
1 handful pecans, crushed


Preheat the oven to 375°F. Place salmon filets in a tight cooking dish. Mix the butter and the honey together until it's of an even consistency. Pour on top of salmon. Sprinkle crushed pecans on top of the salmon. Cook for 15-18 minutes, or until it begins to flake.


*A tight cooking dish prevents all your honey butter from falling off the salmon and onto the cooking dish, where it doesn't do your salmon a whole lot of good.
*4 oz. is about the size of your fist. 6 oz. is about the size of an iPhone. that should give you a sense of how big they should be. Granted, try not to make them too thick. Keep them between two to three fingers thick (I'm not going to expect you to pull out a ruler for this, just keep in the medium range).
*Flake means the flakes of fish pull apart easily from each other without sticking together. You don't want it rubbery; that's overcooked.

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