Welcome to CKDC's very first guest blog post! My dear friend Lori is a fantastic cook and hostess, and when she hosted our friend Ali's bridal shower a few weeks ago, I knew she had to share the salmon recipe she made with you all. And so, without further ado, Lori's guest post!
I guess I should start out my guest blogging career by admitting that I’m not a recipe person. I like to read recipes and look at food photography, but when it comes to the down and dirty of making dinner, I like to use what I have on hand and just add the right amount of cream and enough red pepper flakes. Measuring means more dirty dishes and how bad can you really mess up by eyeballing it when you’re adding butter? Plus I hate, with a fiery passion, buying 17 ingredients for a recipe, using a tiny bit of each, and having the rest spoil.
What I recommend, and practice, is looking up three or four of the same recipe online from different websites. Food.com, epicurious, plus some blogs, whatever comes up in a search. Then you can see what the core ingredients are, what you can sub out, and then weigh that against what you have on hand versus what you need to pick up.
An exception to the rule is when I’m trying a friend’s recipe. The woman who runs the Duke Women’s Forum here in DC is an amazing hostess (#lifegoals) and she presented this entire salmon at a party one time and I kept going back for more. I like the idea of serving an entire salmon because people can cut off as much as they would like, and the presentation is unbeatable. When I hosted my friend Ali’s Bridal Shower earlier this month, I knew I wanted to make an impact with Anna’s salmon.
I picked up the whole salmon from Whole Foods. A quarter pound per person is plenty. I then went religiously back and forth between the recipe and the ingredients, checking each step as I went. I prepped the salmon the night before so that I could just pop it into the oven once the guests started to arrive. It was painless day-of and everyone loved it. The only tweak I would make next time would be to add slightly less breadcrumbs in order to get a crisper crust.
Anna’s Suggestion - when making for a larger group I buy a large salmon fillet in one piece and double the recipe below. Also, if it is easier don't worry about trying to coat both sides of the larger salmon piece - just take care of the top side. When you take it out of the baking dish - have a friend help you so you can move the one large salmon in one piece. Then I often add lemon slices on the side. It is very pretty on a serving platter.
Pecan Encrusted Salmon
- 4 salmon fillets
- 1 1/2 tablespoons Dijon mustard
- 2 tablespoons melted butter
- 2 tablespoons honey
- 1 cup bread crumbs
- 1 tablespoon chopped fresh parsley
- 1/4 cup finely chopped pecans
- salt and pepper to taste
Preheat oven to 350 degrees. Sprinkle salmon with salt and pepper. Combine Dijon mustard, butter and honey and brush on both sides of salmon. Combine bread crumbs and pecans and dip fish to coat well.
Place in a greased 13x9-inch baking dish and spoon extra bread crumbs and pecan mixture on top. Sprinkle chopped fresh parsley on top. Bake at 350 degrees for 15 to 20 minutes depending upon thickness of salmon.