Spiced Maple Pecan Salmon
The autumn season brings us pumpkin spice flavours in our coffees and our sweets, but what about in our savoury foods? This wonderful salmon dish doesn't just have a maple glaze and toasted pecan pieces, it incorporates pumpkin spice seasonings to create the most beautiful fall flavours. This is by far one of my favourite fish recipes of all time. I really hope you give it a try!
It's great to bake this salmon over a bed of vegetables. Choose veggies that will cook up in the same amount of time that the fish does, around 15 minutes. Asparagus was my choice here.
- 1/4 cup pecans
- 1/2 cup maple syrup
- 1 Tbsp orange zest
- 2 tsp rosemary
- ½ tsp salt
- 1/4 tsp ground cinnamon
- 1/4 tsp ground ginger
- dash nutmeg
- dash allspice
- dash cloves
- 1 ½ pound fresh salmon fillet
- 1 orange, sliced
- In a small bowl, stir together maple syrup, orange zest, rosemary and salt.
- Whisk in cinnamon, ginger, nutmeg, allspice and cloves. Pour marinade over salmon in a shallow baking dish. Pop in fridge for 1 to 2 hours, rotating at the halfway point.
- Toast pecans in a pan over medium heat, stirring often, until lightly browned. Set aside to cool down.
- If you are cooking your salmon over a bed of veggies, clean them and place them in the bottom of a lightly greased baking dish. Preheat oven to 400 F.
- Place salmon on top of veggies and brush marinade around.
- Thinly slice orange and place on top of salmon. Bake until center is cooked, about 16 to 18 minutes. Chop toasted pecans and sprinkle on top of salmon. Serve immediately with veggies.
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