Pecan Panco Encrusted Salmon

My husband and I are getting ready for a trip to Hawaii in June. We are trying (big word) to eat healthy whenever we can; so the other night I decided to make salmon for dinner with a side salad.

I get nervous when cooking fish mainly because of the inconsistency in my results. There are a few rules that I always try and remember. 1) Fish can absorb a flavor quickly so be careful when seasoning/marinating your fish. 2) Let it marinate in lemon, lime or another acidic substance and you will get ceviche (cooking fish without cooking). 3) a little lemon goes a long way - I like to add a squeeze of lemon after I have already flipped my fish once. 4) be sure not to over cook or under cook your fish. If cooking in a skillet on your range top, the fish will slowly start changing color from the bottom up to the middle. When the color has almost reached the middle, flip your fish and repeat on the other side allowing the color to almost reach the middle again but not quite. The fish will continue to cook a little after removing it from the heat source. 5) just because one piece is finished, it does not mean that the other piece is. Be aware of the difference in thicknesses. 6) Fish is great to cook because you only need to flip it once allowing you plenty of time to prepare your side dishes.

Pretty simple rules to remember, until you get excited about how your fish is going to taste and pull it off the heat to soon which is exactly what I did this particular night. LOL All in all, minus the uncooked middle section of the salmon, the new recipe that I tried out was really tasty.

Pecan panco encrusted salmon. I was trying to think of how I was going to cook the fish without possibly ruining it. Lemon came to mind and quickly left when I looked down and saw the tub of pecan panco breadcrumbs. I was immediately inspired. It was so easy!! I removed the skin from the salmon, covered the fish with the breadcrumbs and threw it in a semi-hot oiled pan over medium heat (adjusting as needed). I did not have to add any seasoning because it was already in the breadcrumbs that I had purchased from the store.

While the salmon was cooking I made a great side salad to go with our dinner. Let's call it, red grapefruit vinaigrette salad with encrusted goat cheese. I used red grapefruit because it is typically easier on the palate (especially when you are not a fan of grapefruit). In a bowl, whisk together 3 tsp. of the red-grapefruit juice, 1 to 2 tsp apricot preserves, a squeeze of honey, salt and pepper to taste. Continue to whisk the mixture while adding extra virgin olive oil (at least a 1/4 of a cup). If the vinaigrette is to bitter because of the grapefruit juice, try adding a little more honey or apricot preserves (jam, jelly, what ever they call it where you live). For the goat cheese, take your favorite goat cheese roll (plain, honey, etc.) and cut in to 1/2 inch wheels. Take the cheese wheels and cover with your pecan panco breadcrumbs (regular breadcrumbs will work just fine). Place the cheese wheels in to a pre-heated skillet over medium heat and let brown on first side before flipping. Be careful, the cheese may fall apart on you. After tossing your salad (LOL) with the vinaigrette, place the warm encrusted goat cheese on top and serve.

Simple additions to your salad: sunflower seeds, candied or caramelized pecans or walnuts, pear or apple slices, roasted beets, or any of your favorite toppings.

A simple dinner that takes maybe 10 to 15 minutes to make and a few more to enjoy!