21 October 2013


It's Monday, so I should be sharing a great meatless dish with you, but I'm not.  I just couldn't sit on this amazing salmon recipe any longer.  I have made it twice in the last month (which is a lot for me!), and I have decided that it's my absolute new favorite salmon recipe.  The salmon is marinated in maple syrup and baked with a maple and pecan glaze.  I saw a recipe for Honey and Pecan Glazed Salmon at The Girl Who Ate Everything, and thought it sounded great.  But since I was in a fall food state of mind, I decided to try it with maple syrup instead of honey.  Here's my version.

Maple Pecan Salmon

Ingredients:
¼ cup maple syrup
1 tbsp soy sauce
4 (4 oz.) salmon fillets
⅓ cup pecans, chopped


Directions:
Combine maple syrup and soy sauce in a small bowl and pour into a Ziploc bag.  Add salmon fillets and marinate in the refrigerator for at least an hour.

Preheat oven to 425°.  

Remove salmon from the bag and place on a foil-lined baking sheet.  Pour half of the marinade over the salmon and top with pecans.  Drizzle the remaining marinade on top of the pecans.  Bake for 15-20 minutes, or until salmon flakes easily.  

Remove from oven and spoon some of the cooking liquid over the top of the salmon.  Serve warm.

Makes 4 servings.

Note: This recipe is gluten-free if you use gluten-free soy sauce.

Oh man, this salmon is amazing.  The sweetness of the maple syrup goes so well with the salmon, but the soy sauce keeps it a plenty savory too.  And I just love the crunch of the pecans on top.

I think I could eat this salmon everyday.  Which is saying a lot for me.  My husband feels the same way and my kids liked it too.  You really must try this recipe.  Usually I only make maple-y things in the fall, but I already know that I will be making this one year-round.


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