The pecan and maple syrup sauce gets thick and sticky-almost candy-like-upon cooling. If you like the sauce looser, heat it just before serving. Salmon has a higher fat content than other fish, but it contains good omega-3 fatty acids that help lower bad cholesterol.
1. Heat the oven to 425ºF. Spray a non-stick baking pan or grill pan with cooking oil.
2. Place the pecans in a small non-stick skillet and toast over medium-high heat for 3 minutes or until golden and fragrant. Stir in the honey, maple syrup and butter. Reduce the heat to low and cook for 3 minutes or until slightly thickened. Whisk in the mustard.
3. Grill or bake the salmon, cooking for 10 minutes per inch thickness of the fish, or until the fish flakes easily when pierced with a fork.
4. Serve the fish with the sauce overtop and garnish with cilantro.
3 Tbsp finely chopped pecans
3 Tbsp liquid honey
2 Tbsp maple syrup
2 Tbsp butter or margarine
1/2 tsp Dijon mustard
four 4-oz skinless salmon fillets
3 Tbsp chopped cilantro or fresh parsley
Nutritional Analysis per Serving
Protein 23 g
Fat 13 g
Saturated Fat 2.7 g
Carbohydrates 21 g
Cholesterol 69 mg
Sodium 87 mg
Fiber 0.6 g
Prep Time: 5 minutes
Cook Time: 16 minutes
Make Ahead: Prepare sauce up to a day in advance and refrigerate; reheat in a skillet over low heat.