Friday, February 14, 2014

Recipe for Quick and Easy Pecan-Crusted Dijon Salmon

This salmon with a Dijon and pecan crust would make a lovely Valentine's Day dinner.

(For Phase One Fridays I feature Phase One Recipes from the past that have been my personal favorites, and this Quick and Easy Pecan-Crusted Dijon Salmon is perfect for a nice dinner on Valentine's Day.)

I probably don't need to remind you about Valentine's Day, do I?  Those who are celebrating by going out to dinner have hopefully made reservations, but if you're looking for something a bit special to cook at home I would highly recommend this delicious Pecan-Crusted Dijon Salmon.  Not only is it absolutely delicious, but this recipe is so easy that you won't have to spend much time in the kitchen.  (If salmon isn't your thing, there are a lot more ideas for Valentine's Day dinner at home with the Valentine's Day Recipes, including some low sugar chocolate treats.)

Let the salmon thaw overnight in the freezer if it's frozen.  About 30 minutes before you plan to cook, put it on a small roasting sheet and let the fish come to room temperature.  (I would season it with Szeged Fish Rub or another type of fish rub if you have some, but it's not essential.)

Mix the Dijon and mayo in a small bowl.  (You can use more mayo and less Dijon if you're not that fond of mustard.

Spread 2 tsp. of the mayo/mustard mixture over each piece of salmon, making sure it is completely covered so the pecans will stick.

Then sprinkle 2 T finely chopped pecans on to each piece of fish, patting them down so they stick.  (I put each piece of fish on a cutting board to sprinkle the pecans and then put it back on the roasting pan.)

Roast fish for 10-12 minutes in an oven (or toaster oven) that you've preheated to 425F/220C.  Fish should feel barely firm when it's done, so don't overcook.  Serve hot.


Quick and Easy Pecan-Crusted Dijon Salmon
(Makes two servings; recipe adapted slightly from The South Beach Diet Super Quick Cookbook.)

Ingredients:
2 salmon filets, about 6-8 oz. each
fish rub, for seasoning salmon (optional, but good; I like Szeged Fish Rub)
4 T finely chopped pecans (preferably not salted)
1 T Dijon mustard
1 tsp. mayo
(if you're not that fond of mustard use 2 tsp. Dijon and 2 tsp. mayo)

Instructions:
Thaw salmon overnight in the refrigerator if it's frozen.  At least 30 minutes before you plan to cook, take salmon out of the refrigerator and place on small roasting pan that you've sprayed with nonstick spray or olive oil, and let the fish come to room temperature.  (Season with fish rub if you're using it.)  Preheat oven or toaster oven to 425F/220C.

Finely chop the pecans with a chef's knife.  Mix together the Dijon mustard and mayo in a small bowl and use a rubber scraper to spread it over the surface of the salmon, until it's completely covered.  Then sprinkle the pecans over the fish, pressing them down so they stick.  (I put each piece of fish on the cutting board while I sprinkled it with pecans and then put them back on the roasting pan when they were covered.)

Roast the salmon for 10-12 minutes, or until it feels barely firm to the touch when it's pressed with your finger.  (Don't overcook; the fish will continue to cook for a few minutes when you take it out of the oven.)  Serve hot.


South Beach Suggestions:
If you're putting together a low-glycemic Valentine's Day menu, this salmon would be approved for any phase of the South Beach Diet.  For a special dinner, this would be delicious with Twice Baked Cauliflower and Kalyn's Favorite Baby Arugula Salad with Lemon, Balsamic Vinegar, and Pine Nuts.

Nutritional Information?
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.

More Valentine's Day Worthy Ideas with Salmon:
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)
Roasted Wild Salmon and Asparagus with Double-Lemon Oil from Kalyn's Kitchen
Grilled Salmon Packets with Tomatoes, Olives, Garlic, Thyme, and Saffron from Kalyn's Kitchen
Oven-Roasted Salmon, Asparagus and New Potatoes from Simply Recipes
Salmon and Quinoa Patties with Lemon-Yogurt Sauce from The Perfect Pantry
Panko-Crusted Salmon from Annie's Eats 
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)

Blogger Disclosure:
Posts may include links to my affiliate account at Amazon.com, and Kalyn's Kitchen earns a few cents on the dollar if readers purchase the items I recommend, so thanks for supporting my blog when you shop at Amazon!
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13 comments:

Lydia (The Perfect Pantry) said...

Gorgeous! I never think to use nuts in a coating for fish. It looks delicious and I can just imagine how well that crunchy coating works with the smoothness of the salmon.

Joanne said...

I REALLY don't crave fish anymore, but this has definitely spurred a craving! The dijon with the nuts sounds delicious!

Grace said...

This recipe looks delicious. However, I think it won't thaw overnight in the freezer. While I know what you meant, maybe others might not.

Becky at VintageMixer said...

I'm a sucker for anything with the title 'pecan crusted!' I've never tried it with salmon though, so I'll have to try it out! Great seeing you today!

Jeanette said...

Looks like a nice heart healthy dinner with salmon and pecans - easy and elegant.

Christine said...

Looks delicious, Kalyn. I love nut crust on fish, especially pecans. The Dijon adds a delicious-sounding punch.

Aggie said...

I love this!! Pecans make such a delicious crust. I've been in a fish rut, going to try this!

Jeanne said...

I love the idea of a nutty crust on fish! Definitely bookmarking this to try - thanks Kalyn!

Lynn said...

I DID prepare this for our Valentine's dinner, and it was so delicious...the best salmon we've ever had. It was served with fresh asparagus and rice pilaf...yum!

Kalyn said...

Lynn, so glad you liked it!

Eric said...

I just made this last night and it turned out perfectly. Everyone gobbled up their portion and was looking around for more! Thanks! More generally thanks for all your recipes - I've made many of the ones you've posted and looking forward to getting new ones.

Kalyn said...

Eric, very glad everyone enjoyed it!

Dianna said...

Well I love most fish-- and this sounds easy enough that I should be able to make it

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