Whenever clients ask for a good salmon recipe, this is what I give them. It combines salmon with pecans and almonds (all great sources of healthy fat), plus a good helping of nutrient-rich spinach. Best of all, it's simple to make and tastes so fancy you can serve it at a dinner party...or a Tuesday night at home.
The recipe is adapted from a Taste of Home recipe I found a few years ago. It's a hit with everyone who tries it!
I use safflower mayonnaise because I'm not a fan of the soy and canola oil-based mayo. Soy and canola oil are highly genetically modified. Make sure to check the label to see what you're eating! I don't recommend the fat-free mayo that is in the original recipe.
Company-ready Crusted Salmon
2 packages (6 ounces each) fresh baby spinach
1 salmon fillet (1 1/2 lbs)
1 tsp. olive oil
3 Tbsp. honey
3 Tbsp. Dijon mustard
1/4 cup cornflakes (I omitted these - buy organic if you use them)
2 Tbsp. sliced almonds
2. Tbsp. chopped pecans
1/4 C safflower mayonnaise
Hot couscous, quinoa, or brown rice, optional
Place spinach in a 13x9 inch baking dish coated with cooking spray; top with salmon. Drizzle oil over spinach:
Combine honey, mustard and mayo. Remove 2 Tbsp. mixture; brush over salmon. (Note: I usually double the sauce to spread more on the salmon.)
Place the cornflakes (if using), almonds and pecans in a small food
processor or blender; cover and process until ground:
Press onto salmon:
Refrigerate sauce until serving.
Bake, uncovered, at 450 degrees for 18-22 minutes or until fish flakes easily with a fork. Drizzle with reserved sauce. Serve with couscous, quinoa, or brown rice if desired. I served it with roasted seasonal veggies.