I have been Poops McGoops lately. This has nothing to do with actual poops. Thankfully. I can't imagine what the world would have to come to for me to blog about that. All I'm saying is that I've been very tired lately. I've had some super challenging days at work. We've had stuff going on several nights this week (what, I'm not exactly sure of). I'm putting on a cake auction tomorrow for Relay for Life. All of this equals me being a Poops McGoops at the end of the day.
Somehow, I manage to pull myself up by my boot straps and make a fabulous meal for my husband. I hope I still do this when we've been married a zillion years. I really hope he's still volunteering to do the dishes after we eat. My friend and I often converse about how hot it is when our husbands do housework. Gentlemen, we really do think it's hot.
Pulling of a great meal is easy when you have a delicious, simple recipe and use quality ingredients. I found this Pecan-Crusted Salmon recipe recently in my Dallas Dish cookbook, and I'm fairly certain I've mentioned it in conversation with most of my friends. Before this recipe, I wouldn't say that I particularly liked salmon. Now, this is our favorite fish dish!
But this is where quality ingredients come into play. Nothing will ruin a fantastic fish recipe like a skanky, smelly piece of fish. The first time we made the salmon, we used some fillets given to us by a friend who had just returned from a fishing trip in Alaska. They were amazing. But since I don't have access to fresh-caught Alaskan salmon, I buy my salmon at Maxwell's Market. It's super fresh, never frozen, and when I shop, I get to visit with my brother's girlfriend who works there.
So, even if you don't like salmon, get yourself some fresh fillets and try this recipe. You will become a convert like me and Ty.
2 tablespoons Dijon mustard
2 tablespoons butter, melted
4 teaspoons honey
1/4 cup fresh bread crumbs
1/4 cup finely chopped pecans
2 teaspoons chopped fresh parsley
4 (4 to 6 oz) salmon fillets
salt and pepper to taste.
- Heat the oven to 450.
- Place your salmon fillets, skin down, in a baking dish and season with salt and pepper.
- Combine butter, mustard and honey and brush across the top of the salmon fillets.
- Combine bread crumbs, pecans, parsley and pat onto the top of each fillet.
- Bake for about 10 minutes, or until flaky.