It’s funny to think that only a few years ago I started eating seafood and now it is one of my main sources of protein. It is recommended to eat fish at least twice a week and it cooks so quickly which is perfect for week night dinners.
You know how you are supposed to take something from every single relationship or dating experience that you have (in order to grow and learn, yada, yada, yada). Well I would say the introduction to seafood is the only thing I can think of I gained in one particular dating situation. But hey it really was life changing! 😛
Okay but back to the topic at hand….I think I had it in my head that all fish smells and tastes fishy but that is so not true. My recommendation to a seafood newbie is to first try a mild, white fish like cod or tilapia over a fattier fish like salmon or tuna. Fish tacos are a great introduction as they are wrapped in a tortilla with lots of yummy additions like slaw & salsa.
What I love about this recipe in particular is 1) there are only a few ingredients which you will most likely already have in your house 2) pretty presentation 3) easy to make for a large group 4) baking the salmon really controls the smell and keeps it contained in the oven.
Reasons Why I Only Buy Wild Salmon:
♥ Less calories and less saturated fat.
♥ Pollutant levels are 5 to 10 times higher in farmed fish than in wild fish.
♥ Contaminants in farmed salmon were generally higher than in wild salmon.
♥ Farmed salmon comes with uncertainty about antibiotic use. Wild salmon does not.
Like Salmon? check out my Baked Salmon recipe!
Pecan Baked SalmonPrint Recipe
- 12 oz Wild Salmon Fillets
- 1/4 tsp Sea Salt
- 1/4 tsp Ground Pepper
- 1 Tbsp Unsalted Butter, melted
- 1 Tbsp Dijon Mustard
- 2 tsp Maple Syrup
- 1/3 Cup Chopped Pecans
- 1 Tbsp Chopped Fresh Parsley
Preheat oven to 400 degrees; lightly grease an aluminum foil covered baking sheet.
Place salmon fillet skin side down on baking pan; add salt & pepper to fillet.
In a small bowl, mix melted butter, Dijon mustard, and maple syrup.
Combine pecans and parsley to mixture and stir well.
Pour mixture on top of salmon and press down lightly.
Bake 15-18 minutes or until fish flakes easily with fork.