Rachael had sent me a photo from St. Thomas sitting on the beach, under a palm tree in her bikini, snacking on none other than my pecan-crusted salmon. Talk about my idea of a centerfold. This was one of her many work trips as a flight attendant where I would help her meal prep.
I remember she was on call that month, meaning she didn’t know where the airline would send her, so we loaded her up with several days’ worth of food. It wasn’t every day she landed a Caribbean layover, so I assumed she would have taken advantage of the location and gone out for fresh seafood. But she didn’t. She chose to eat my salmon instead . . . at least that’s the story the picture tells.
– Tom Sullivan
- 1/2 cup chopped raw pecans 1 tsp smoked paprika
- 1 tsp chipotle powder
- 1/2 tsp onion powder
- 11/2 tbsp pure maple syrup
- 1 tbsp apple cider vinegar
- 1 tsp coconut aminos
- 4 skin-on salmon fillets about 6 oz/170g each
- Salt and pepper to taste
- 1 tbsp dairy-free butter
- Sautéed sliced brussels sprouts leeks, or spinach, tossed in a drizzle of maple syrup, for serving
- In a small bowl, stir together the pecans, paprika, chipotle powder, onion powder, maple syrup, apple cider vinegar, and coconut aminos.
- Pat the fillets dry with paper towels, and sprinkle salt and pepper on each. Spoon and press the pecan mixture evenly onto each fillet. Refrigerate, covered, for at least 30 minutes and up to 2 hours.
- Remove the salmon from the refrigerator. Preheat the oven to 425°F (220°C).
- In a large cast-iron or oven-safe skillet, melt the butter over medium-high heat. When the pan is hot, add the salmon skin-side down. Sear, undisturbed, for 2 minutes.
- Transfer the pan to the oven and cook for 6 to 9 minutes, depending on the thickness, until the internal temperature reaches 125°F (52°C). Remove from the oven and let it rest until the temperature comes up to 135°F (57°C), and enjoy.
meals She Eats
First-of-its-kind, functional lifestyle guide for PCOS, complete with personal stories and nourishing recipes just like this one!