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| Gluten-free Cinnamon and Pecan Crusted Salmon |
In preparation of our long weekend in Maine, seafood was a necessity tonight. Crispy, crunchy, gluten-free crusted fish. A perfect dish for any sea critter admirer.
It's our last weekend to enjoy the ocean and admire the beautiful sunsets from the porch in Kennebunkport. This is always a sad time of year for me as it officially marks the end of summer.
Spouting Rock Cottage. This is my happy place. My safe haven. My escape from the world. The place where I go to get away from it all. The place that brings peace and calm to my life when things seem to be spinning out of control. There's no place like it on earth.
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| Spouting Rock Cottage |
And sadly, each October this glorious home gets all boarded up and we're locked out for the winter.
Thursday evening, Matt and I are headed up for the last weekend of the season. It will be cold with no heat, but with blankets, tea and a crackling fire nothing could make us happier.
The rocky coast of Maine brings us some of the freshest and succulent seafood in the world. Lobster, striped bass, blue fish, mussels and clams. Caught fresh each morning and served that night for dinner. Tasty, tasty.
Gluten-free Cinnamon and Pecan Crusted Salmon
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| Sweet, savory, flaky with the perfect crunch. Salmon with a Gluten-free Cinnamon + Pecan crust. |
lately, we've been stuck in a salmon comfort zone. We always make the same recipe, combining maple syrup, whole grain mustard, ginger and soy sauce. It's our go-to and it's always amazing.
We needed a change. New flavors, new ideas, a little creativity and texture. I've been craving texture.
Crispy and crunchy.
Still eating Clean, breadcrumbs are not on my list. I needed an alternative. Pecans instantly popped into my mind. A pecan crust, yum! I turned to my trusty cookbook (Google) and began the search. There it was. Fourth from the top. Cinnamon Pecan Crusted Salmon. Hello, dinner.
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| My take on Jessica's recipe. A little pinch of Paprika in my Gluten-free crust. |
Ingredients:
- 3/4 pound of salmon
- 1/4 cup raw pecans
- 1 tsp cinnamon
- 1 tsp paprika
- 1 tbsp whole grain mustard
- 2 tbsp olive oil
Spread the mustard evenly over the flesh of the salmon. This will give you a nice “sticky” layer to bind with the pecans. Coat the top of the salmon with the crust by placing the filet skin side up in the pecan crumbs. Make sure to crust all sides of the fish (except the skin) to get the full flavor of the crust.
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| Salt and Pepper Roasted Broccoli and Cauliflower |
Alyssa is the quinoa-obsessed girl behind Simply Quinoa. She's passionate about helping you find health, happiness and balance with wholesome recipes and lifestyle tips.
Hi Alyssa – Just wanted to say I love your blog and I cant wait to try this recipe. I saw one of your posts on the CLEAN site and followed the link here. I have completed CLEAN twice over the past 1 1/2 years and am loving my new eating style! I also am very sensitive to gluten but I get bored with food easily, so I am always looking for new ideas. Keep up the awesome work!
Mary
Hi Mary – thanks for checking out my site! I just recently completed my first CLEAN program and feel great. I'd been living gluten and dairy free for over a year, so it wasn't too much of an adjustment for me. I truly love eating gluten-free and I've found so many amazing foods that keep my meals interesting! I post frequently, so check back in if you're ever looking for inspiration!
Cheers,
Alyssa
Dear Alyssa,
I just made this recipe (with minor changes). It's delicious. Thanks!
Alejandra
Hi Alejandra – I'm so happy to hear you enjoyed the recipe! What changes did you make? I love to hear other people's interpretations, so I can try it out next time!
Alyssa xo
I didn't have pecans so I used walnuts. And, I also added some fresh tarragon into the mix. It gives it a sweeter and fresh kick. 🙂
Sounds delicious! I will try the walnuts next time. I was thinking of also adding some cayenne to kick up the heat a little more. Tarragon is a fabulous idea – would add great flavor to the crust!