Pecan Crusted Salmon Recipe
One of my focuses lately has been on really taking the time to relax a little. It’s wired into me that I have to be doing something or at least moving at ALL times. Even when cuddled up on the couch for a netflix marathon, I’m almost always simultaneously doing something else on my laptop like editing photos or finishing up an article or a blog post.
So, today’s post is dedicated to relaxation which is why I’m only posting one photo and will be rambling a bit less than usual :)
To make up for all of it, I’m joining in with some of my favorite bloggers to bring you a giveaway in honor of Ashley‘s new etsy shop: Tulle and Grace! I’ve been seeing sneak peaks of her store for a couple months now and I’m SO excited that it’s finally launched.
Tulle and Grace is a shop filled with lots of ADORABLE baby products including burpies, bibs, and onsies. She is also a pretty amazing designer and sells design packages in her shop. Her main focus is designing blog layouts BUT she can pretty much do anything. She created the logo for my photography website and designed every little aspect of her own blog.
Here are a couple of my FAVORITE things from her shop:
She’ll be releasing new designs on a regular basis. I’ve seen some of them and they’re SO stinkin’ cute. Some of the designs are only out for a limited time so I may or may not order baby clothes for my child that doesn’t actually exist yet. ???????? So proud and excited to be celebrating Ashley’s new business!
Oh, and make this Pecan Crusted Salmon because it’s OMG SO YUMMY!!! I might not ever eat salmon any other way.Print
- 1/2 cup of uncooked quinoa
- 1 cup of veggie broth
- 1/8 cup of finely chopped parsley
- 1/8 cup of panko bread crumbs
- 1/8 cup of chopped pecans
- pinch of salt and pepper
- 2 pieces of salmon
- 1 tablespoon of butter
- 1 tbs honey
- 1 tbs soy sauce
- 1 tbs lemon juice
- 1 teaspoon grated ginger
- 1/2 teaspoon of cornstarch
- Preheat oven to 400 degrees F.
- In a medium saucepan, combine the uncooked quinoa and the broth and cook according to packaging. (I simply cook my quinoa until all of the liquid is gone, stirring frequently, and often adding a couple tablespoons more of water/ broth if the quinoa is not quite done yet).
- While the quinoa cooks, prepare the breading by adding the parsley, bread crumbs, pecans, and salt & pepper to a food processor and processing until fully mixed. This should just need about 15 seconds of processing.
- Dredge each of the salmon pieces in the bread crumb mixture so that the salmon is fully covered.
- In a skillet, melt the butter over medium heat. Add in the salmon and sear EACH side for about 1 minute. Once all sides are seared, put the whole skillet in the oven and bake for 10-12 minutes.
- While the quinoa finishes and the salmon bakes, make the sauce by whisking together the honey, soy sauce, lemon juice, corn starch, and grated ginger.
- Once the quinoa and salmon are done and have cooled slightly, plate the quinoa evenly onto 2 plates and top with the salmon. Evenly spread the honey sauce over top of the salmon.
- Optional: top with a bit of fresh parsley and chopped pecans.
Recipe lightly adapted from Damn Delicious.