Pecan Crusted Salmon Filets with Roasted and Spiced Butternut Squash
I spend a lot of time reading recipes. I find them on the Internet, in cookbooks, in magazines, in newspapers, on the back of cans and packages, almost anywhere. I also have recipes written on little scraps of paper in my purse, on the counter, tucked in a book as a bookmark. My problem lies in finding a particular recipe after I have put it "in a place I won't forget." I have so many recipes that I want to make that I sometimes get overwhelmed and just need to pick one. Many times I am trying to please 5 different palettes -- one that only likes meat, one doesn't like spicy, one can't get food spicy enough, one who has preconceived notions on certain foods, and one that wants to try something new and funky every night (that's me).
No meal can please everyone. And I'm not one to make different meals just because someone says they don't think they will like what is on the menu. Tonight I made Pecan Crusted Salmon Filets. The whole tasting panel likes salmon but, tonight was a new variation. I can hear it now "I don't like nuts!" and "Why can't we just have it the way we usually do?" Too bad kiddies! I'm the chief shopper, recipe picker - outer, and chef.
3 out of the 5 of us really liked the salmon and the butternut squash. One said it was o.k then promptly asked, "Can we have steak tomorrow?" No Thank You Boy came home from football practice in a downpour, took one look at this new fangled salmon, and ate rice with soy sauce, colby jack cheese, and apples. I left him to his own culinary demise as far as his dinner was concerned.
Pecan Crusted Salmon Filets
2 tb Dijon mustard
3 tb butter, melted
3 tb honey
3/4 cup panko - Japanese style bread crumbs
3/4 cup finely chopped pecans
1/2 tsp paprika
1 tb lemon juice
3 tsp chopped parsley
6 salmon filets - about 6 ounces each
Preheat the oven to 450 degrees.
Combine Dijon mustard, butter, and honey; set aside one half for the prepartation of the fish and the other half for a drizzle after it comes out of the oven.
Combine panko, pecans, paprika, lemon juice, and parsley; set aside.
Season each filet with salt and pepper. Place on baking sheet. Brush salmon with one half of the mustard mixture. Top each filet with a portion of the pecan mixture. Make sure to flatten it out to evenly cover the top of the filet. Bake for about 10 - 12 minutes. Do not overcook the salmon or it will become dry. Drizzle fish with remaining honey mustard sauce.
Roasted and Spiced Butternut Squash
1 butternut squash, peeled and cut into large dice
sprinkle of nutmeg, cinnamon, and cloves
2 tb brown sugar
Preheat oven to 400 degrees. Drizzle squash with about 2 tablespoons of olive oil. Sprinkle with a little nutmeg, cinnamon, cloves, salt and pepper. Roast for about 40 minutes.