20 July, 2015
Pecan Encrusted Salmon with Ginger Broccoli
Pecan Encrusted Salmon
I recently was on a trip to Northern Michigan and enjoyed pecan encrusted salmon for the first time. When I first heard of it, I wasn’t sure how all the flavors would blend, however after trying it I was blown away by the savory rich flavor it had. The recipe below is the one I used tonight with one small addition of honey. I added honey to the crushed pecans as well as drizzled the salmon with it as a finisher.
3-4 heads of broccoli florets
2 cloves of garlic
1 T crushed ginger (you can buy this in the produce section)
1 T olive oil
salt / pepper
Ponzu sauce for topping
Pre-heat oven to 450 degrees. Wash and cut your broccoli florets. Spray a baking sheet with cooking spray and lay out your broccoli florets. Crush the cloves of garlic on top, add ginger, olive oil, and salt and pepper. Mix all the ingredients with your hand (the best way to ensure the garlic and ginger get embedded into the broccoli) and flatten out on the baking sheet in a single layer.
Bake for 35 minutes or until the broccoli begins to get crispy with slightly burnt edges.
*Optional: may top with Ponzu or soy sauce.
Meal as plated 500 calories