BAKED SALMON WITH MUSTARD, PECAN AND PANKO CRUST

Experience the exquisite taste of sweet and savory mustard, pecan, and panko-crusted salmon. The salmon is flaky and tender, baked to perfection. This dish makes an excellent choice for a date night dinner or any occasion. I chose to serve it with raw vegetables, and jasmine rice, but my delicious and easy vegetable fried rice recipe would also complement this dish well. Also see my recipe for delectable pistachio and herb-crusted salmon.

Baked Salmon with Mustard, Pecan and Panko Crust

What You Will Need:

• 2 Boneless, Skinless Salmon Fillets (or skin-on if you prefer).

• Plain Mustard 2 Teaspoons

• Agave Syrup 2 Teaspoons 

• Avocado Butter (or any non-dairy butter--preferably unsalted) 2 Tablespoons

• Pecans 1/4 Cup (finely chopped)

• Plain Panko Breadcrumbs 1/8 Cup

• Lemon Juice 1/4 Teaspoon (preferably fresh-squeezed)

• Extra Virgin Olive Oil 1/4 Teaspoon

• Chopped Parsley 1/4 Teaspoon 

• Garlic Powder 1/8 Teaspoon

• Onion Powder 1/8 Teaspoon

• Organic Smoked Paprika 1/16 Teaspoon

• Kosher Sea Salt 1/4 Teaspoon

• Ground Black Pepper 1/8 Teaspoon

Preparation of the Salmon, Vegetables, and Rice:

1. Using a microwave-safe bowl or dish, melt 2 tablespoons of butter in the microwave and set it aside.

2. In a bowl, mix together 2 teaspoons of mustard, 2 teaspoons of agave syrup, 1/4 teaspoon olive oil, 1/4 teaspoon of lemon juice, and 1/4 teaspoon chopped parsley. Blend thoroughly and set it aside.

3. Line a baking sheet with parchment paper or non-stick aluminum foil and set it aside.

4. Select your preferred raw vegetables for this dish. Options such as radishes, scallions, carrots, kale, spinach, bell peppers, cucumbers, broccoli, cauliflower, and tomatoes (a fruit) are all excellent choices. I even like raw cabbage and baby bok choy. Thoroughly wash the vegetables. Prepare them and set them aside. Or you can cover the vegetables and refrigerate them.

5. Position the oven rack in the center of the oven. Preheat the oven to 375 degrees F.

6. Add the breadcrumbs and chopped pecans to a bowl or dish (or use a zipper bag). Season with a pinch of smoked paprika and a dash each -- garlic powder and onion powder (optional). Mix well.

7. Prepare the salmon fillets for baking. Make sure the fillets are thoroughly dry before seasoning. Lightly season the fillets on both sides with salt and pepper.

8. Place the salmon fillets on the prepared baking sheet (skin side down, if using skin-on fillets) and spread the mustard sauce evenly on to the top side of the fillets. 

9. Sprinkle the panko crumb-pecan mixture on top of the mustard sauce. Use a rubber spatula or large spoon to press the mixture onto the fish. Make sure each piece of fish is coated with the crumb-pecan mixture. 

10. Drizzle a little melted butter on top of the crumb-pecan. Then, place the pan with the fillets in the preheated oven for 15 minutes.

11. When you first place the salmon in the oven, you can prepare your rice. Prepare any long grain rice you like. I like jasmine, brown rice, basmati... There are many other grains you can use--couscous, quinoa, millet and others. Actually, I don't believe I've ever met a grain or rice I did not like.

12. Just before your salmon fillets are ready to come out of the oven, place the prepared vegetables and rice on dinner plates. 

13. The internal temperature of cooked salmon should be 145 degrees F. If you do not have a meat thermometer, observe the color and texture of the fish. When you lightly press it with a fork, it should be flaky enough to fall apart. Do not overcook the salmon fillets because they will be dry! 

14. When the salmon fillets are done, remove the pan from the oven and allow the fillets to rest on the pan for a few minutes. At this time, you can drizzle a little more melted butter on top, if you have some left. Use a wide spatula to lift the cooked salmon fillets from the pan and place them on the plates with your prepared vegetables and rice. Add lemon or lime slices.

Storage: The salmon should be stored in airtight containers in a refrigerator for a maximum of 2 days. The vegetables, and rice should be stored in airtight containers in a refrigerator for a maximum of 3 days.

Always consult your healthcare providers and/or nutritionist concerning diet changes, proper nutrition, lifestyle changes, weight loss and/or exercise programs! Many blessings on your life's journey! OLG