Pecan Salmon Caesar Salad.
This is such a wonderful weeknight meal. Simple fresh ingredients that come together with ease. Glorious maple pecan encrusted salmon over a bed of crisp romaine with hard boiled eggs, fresh tomatoes, homemade croutons and shaved Parmesan cheese. As delicious as you could find in a restaurant, enjoyed in the comfort of home.
We coat the flesh sides of the salmon pieces with a little mayo, maple syrup, cayenne dressing, then press chopped pecans on top.
Place the salmon pieces in a baking dish coated with cooking spray and bake at 375 for 20 minutes. Meanwhile prepare the salad of torn romaine lettuce, hard boiled eggs, tomato wedges, shaved Parmesan cheese and a handful of croutons. Since croutons aren’t something we keep on hand, when I picked up the salmon I bought a ciabatta roll at the bakery counter. When I got home I cut it into cubes, tossed those in a little olive oil and seasonings and baked them along side the salmon. They were delicious.
Pecan Salmon Caesar Salad
- 2 6- ounce salmon fillets
- 1/4 cup mayonnaise
- 1 Tbl. maple syrup optional
- 1/4 tsp. cayenne pepper
- 1/2 cup chopped pecans
- 4 cups chopped romaine lettuce
- 2 eggs medium-hard boiled
- 1/4 cup shaved Parmesan cheese
- 1 to mato cut in wedges (omit for low-carb)
- 1 handful croutons omit for low-carb
- Caesar dressing
- Preheat oven to 400 degrees. Spray a baking dish with olive oil spray. Combine mayonnaise, maple syrup, and cayenne pepper. Spread on top of salmon fillets. Press chopped pecans into mayonnaise coating. Place in baking dish and bake for 17 – 20 minutes (according to desired doneness).
- Meanwhile, place all remaining in a large bowl. Top with cooked salmon and serve with Caesar dressing.