|This salmon with a Dijon and pecan crust would make a lovely Valentine's Day dinner.|
I probably don't need to remind you that Valentine's Day is just one week away. 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.
(Makes two servings; recipe adapted slightly from The South Beach Diet Super Quick Cookbook.)
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)
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.
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.)