The snow and ice are melting. We are almost out of the winter woods. Thank goodness. A change of seasons always awakens that taste for something new in life. For me, most times that is food related, and I feel fortunate I am able to do what I love and share it with my clients in their kitchens and businesses and, of course, with you here on the page.
Every week, I get to shop for the freshest ingredients and create a menu and cook like a rock star. It is very rewarding when all is done and I can leave behind some delicious and creative dishes.
Every client varies, depending on need, but there are always three proteins, three vegetables and a starch. One of the proteins is always some wild fish. Taste, nutrition and sustainability are among some of the reasons I choose wild fish. One of the most recent fish dishes inspired this quick and simple weeknight recipe for you.
Personally, I am not a big salmon eater primarily because of the smell when the fish cooking in a pan, and when ordering it out, the final product is usually overcooked. However, giving the one-note protein some texture and flavor with a crust of nuts and herbs really makes it sing.
Here, I choose a classic combination of pecans and rosemary, but pistachio or almond would be great, too. I also use a raw, unroasted, unsalted nut so I can control my seasoning, but use what you like and adjust your seasoning accordingly.
SALMON WITH PECANS AND ROSEMARY
1/2 cup pecans
2 teaspoons chopped fresh rosemary
2 cloves garlic, minced
Zest of one lemon (quarter the lemon after for garnish)
1 tablespoon extra virgin olive oil
Pinch of salt (to taste)
Freshly cracked black pepper
Pinch of crushed red pepper (optional)
4 6-ounce salmon fillets
Add pecans, rosemary, garlic and zest to a food processor and pulse until it becomes a coarse meal. Add olive oil and season with salt and pepper and pulse to combine. Transfer to small bowl.
Preheat oven to 400 degrees. Oil large baking sheet. (SCHOP! Tip: Line sheet with foil and parchment for easy clean up!) Arrange salmon on prepared sheet. Sprinkle lightly with salt and pepper. Spoon equal amounts of the nut mixture over the top of each fillet, pressing down slightly to coat.
Bake salmon until cooked through, approximately 12-15 minutes for medium. Using spatula, transfer salmon to plates and serve with a wedge of lemon, steamed asparagus and couscous on the side.
Happy eating and thanks for reading!
Kysha Harris is a food writer, culinary producer, consultant and owner of SCHOP!, a personalized food service offering weekly and in-home entertaining packages. Questions? Comments? Requests? Feedback? Invitations? Email her at kysha@iSCHOP.com, follow her on Twitter and Instagram @SCHOPgirl or on Facebook www.facebook.com/SCHOPnyc. For even more recipes, tips and food musings, subscribe to her blog at www.talkingSCHOP.wordpress.com.