We recently interviewed local influencers Tom and Rachael Sullivan, the duo behind the Instagram account Meals She Eats. We hope you’re hungry, because they shared a mouthwatering recipe for pecan-crusted salmon from their New York Times best-selling cookbook, “Meals She Eats,” with us. Let’s dive right in.
- 1/2 cup chopped raw pecans
- 1 tsp smoked paprika
- 1 tsp chipotle powder
- 1/2 tsp onion powder
- 1 1/2 tbsp pure maple syrup
- 1 tbsp apple cider vinegar
- 1 tsp coconut aminos
- 4 skin-on salmon fillets (about 6 oz/170 g each)
- Salt and pepper, to taste
- 1 tbsp dairy-free butter
- Sautéed sliced Brussels sprouts, leeks, or spinach, tossed in a drizzle of maple syrup, for serving
1. In a small bowl, stir together the pecans, paprika, chipotle powder, onion powder, maple syrup, apple cider vinegar, and coconut aminos.
2. Pat the fillets dry with paper towels, and sprinkle salt and pepper on each. Spoon and press the pecan mixture evenly onto each filet. Refrigerate, covered, for at least 30 minutes and up to two hours.
3. Remove the salmon from the refrigerator. Preheat the oven to 425° F.
4. In a large cast-iron or oven-safe skillet, melt the butter over medium-high heat. When the pan is hot, add the salmon skin-side down. Sear, undisturbed, for two minutes.
5. Transfer the pan to the oven and cook for six to nine minutes, depending on thickness, until the internal temperature reaches 125° F. Remove from the oven and let rest until the temperature comes up to 135° F, and enjoy.