I love love love fish, but sometimes it doesn't love you. You cook it up and it tastes like watery gravel. Ick! So, I try to find ways to make fish beautiful and tasty, as much of the fish I make is frozen (Curse Oklahoma's land locked position!).
One more from the vault at Tasty Kitchen, and this one's even Gluten-Free, thanks to Alyssa, aka Queen of Quinoa for posting it: Cinnamon & Paprika Pecan Crusted Salmon!
* ¼ cups Raw Pecans
* 1 teaspoon Cinnamon
* 1 teaspoon Paprika
* 2 Tablespoons Olive Oil
* 1 Tablespoon Whole Grain Mustard
* ¾ pounds Atlantic Salmon
reheat the oven to 400ºF.
In a food processor, pulse the pecans until the they are finely chopped and crumbly. Pour them onto a plate and add the cinnamon and paprika. Mix the spices into the pecans with a fork.
In a cast iron pan, heat your oil on medium-high heat.
Spread the mustard evenly over the flesh of the salmon. This will give you a nice “sticky” layer to bind with the pecans. Coat the top of the salmon with the crust by placing the fillet skin side up in the pecan crumbs. Make sure to crust all sides of the fish (except the skin) to get the full flavor of the crust.
Place the crusted side down in the hot oil. Let it sizzle for 3 minutes, being careful not to let it burn. When there’s a nice brown coloring to the pecan mixture, flip it over (skin side down) and place the skillet in the oven. Bake it in the center of the warm oven for 8-10 minutes depending on the thickness of the fillet, until the fish flakes easily.