Recipe: Baked Honey Pecan Glazed Salmon :: MMM (Must-Make-Monday)

Recipe: Baked Honey Pecan Glazed Salmon :: MMM (Must-Make-Monday)



I have been a collector of recipes for as long as I can remember but I never manage to find enough time to try all the recipes I collect and that was the reason my MMM (Must-Make-Monday) series was born. The idea was to force myself to choose at least one recipe from my Must-Make-List each week. I would post the results here on my blog. Solid idea, or so I thought, but with my recipe collection growing faster than the speed of light, I could use a month of Mondays and still not get to all the recipes in my collections. That’s the other thing, since I started this series, my collection has become plural. It started with the Must-Make-Page on my blog site but now, I also have a Must-Make Board on Pinterest.

One of the things I like about my MMM (Must-Make-Monday) series, is that it forces me to follow through and use the recipes in my collections. I cross a recipe off my  Must-Make-List after I have used it and add it to my Made-This (TAB). You can view archive postings from my MMM (Must-Make-Monday) series, by clicking on my Must-Make-List page and then clicking on the Made-This TAB.

To start things off this week, here are a few recipes, that I’ve come across recently. These recipes are categorised but are listed in no particular order. These are recipes that I would love to try but haven’t gotten around to yet. They are to become the newest additions to my Must-Make-List.

Important *** I have not tagged these recipe links as Gluten, Grain, Sugar, Dairy, Egg or Nut Free, nor have I labelled them as Vegan or Vegetarian. Please review and confirm the recipe meets your dietary requirements before you begin baking.

Sweet:

  • Lavender Almond Tea Biscuits by Daily Bites. I love lavender but I haven’t tried baking with it yet. I think it’s time to change that. These biscuits look like they would be lovely with a cup of tea.
  • Grain-Free Banana Almond Butter Cookies by Gluten Free SCD and Veggie. SCD, grain-free version of the Flourless Banana Almond (or Peanut) Butter Chocolate Chip Cookies by Shirley at Gluten Free Easily. Two of my favourite gluten free bloggers…I can see myself trying both versions of these cookies!
  • Graham Crackers by Real Sustenance. I’ve made my own Graham Crackers before but gluten, grain, dairy, soy, corn and egg free? All I need to do is to find a source for Chestnut Flour. I’m looking forward to hearing more about the other grain-free flours Brittany at Real Sustenance is working with.
  • Date, Pecan, and Orange Zest Frosting by Spiced Plate. I love the flavour combination and I’m game to try any Frosting Recipes that are sugar-free!
  • Lemon Blueberry Bread by In Flora’s Kitchen. I’m trying to avoid grains, starches and refined sugar (read the last link, above) but I’m not sure I will be able to resist making this yummy looking Quick Bread.
  • Frozen Yogurt Fruit Bites by Our Heirloom Life. A quick and simple snack idea that I definitely plan on trying with my homemade yogurt! Chocolate Kiwi Popsicle by Show Food Chef and Chocolate Covered Frozen Banana Bites by Recipes to Nourish. Apparently my latest obsession is frozen fruit bits, covered with yogurt or chocolate. I can hardly wait for summer .

Breakfast:

Salad:

Savoury:

  • Roasted Fingerling Carrots by The Tasty Alternative. Roasted little carrots fresh from the garden. Yum, my mouth is watering just thinking about it!
  • Cauliflower Pizza Crust by Adventurous Me, Gluten Free. Different versions of Cauliflower Pizza Crust have popped up all over the place. It’s a recipe I will definitely try, I can’t believe I didn’t already have it on my Must-Make List.

Miscellaneous:

These next two links do not link to recipes. I’m sharing these links because they are stories that really moved me. Stories that brought back memories of loved ones gone too soon and of times spent at BC Children’s Hospital with our firstborn son. That was a long time ago, before he became an adult and outgrew some of his more serious medical needs, but it’s still just as gut wrenching to think of it today. I imagine one day I will tell my son’s story (with his approval of course) but I tend towards being shy and introverted, not the sort to share my emotions outside of my immediate circle of family and closest friends. I’m going to have to get to know you a little better my friends.

  • Living in the Moment by Laura at Gluten Free Pantry.
    Thank you Laura. Stay well!  ~Laureen
  • Our Personal Story – Part 1 and Our Personal Story Part 2 and an Announcement by Nancy at Real Food Allergy Free.
    This story fills me with wonder and touches me to my core, yes, it moved me to tears.
    It’s amazing the love, determination, strength and dedication that Mom Nancy has for her precious daughter Bella.
    Nancy, I hope and pray you find some answers for your beautiful little girl, so that she may get some relief from those itchy fits.  ~Laureen

There are only two ways to live your life
One is as though nothing is a miracle
The other is as though everything is a miracle
~ Albert Einstein

Here’s a glimpse at what’s been cooking in the Fox Kitchen lately…

Fruity Coconut Flour Pancakes Grain Free by The Nourishing Home. A grain free pancake recipe.

Imagine waking up one morning to the smell of these coconut pancakes on the griddle…mmmm…this recipe didn’t even make it to my Must-Make-List, I had to try it right away!

I did find the pancakes were a bit softer than traditional wheat pancakes and a little finicky to flip over. Maybe I should have paid more attention to Kelly’s tutorial :)

I made these Banana Date Orange Cookies by Emma from My Darling Lemon Thyme.

I love the mix of flavours in these cookies. They tasted even better on the second day when everything melded together. These are not for anyone who wants a crisp, crunchy cookie. With the dates and bananas, these cookies stay chewy and moist inside.

The original recipe had gluten free oats instead of quinoa flakes. If you prefer oats and tolerate them well, swap them out and then pop on back here to let me know how they turned out (I have trouble with oats, even the certified GF Oats).

No pictures to go along with this next link, but you have to try the recipe!

I’ve already used this Coffee Cake (Grain-Free and Refined-Sugar-Free) recipe by The Nourishing Gourmet, a couple of times. This last time, I doubled the recipe and baked it in a 9×13 cake pan to take along for a grown up Easter treat. I love this Coffee Cake recipe as it is, other than doubling the recipe. I would not change another thing.

I imagine the cake would freeze well but I haven’t yet had enough leftovers to prove my theory.

For the Main Feature, I have some Baked Honey Pecan Glazed Salmon for you!

I saw a picture of this Salmon Recipe on Pinterest. It linked back to a recipe by The Girl Who Ate Everything. She got it from the WeightWatchers 5 ingredient 15 minute cookbook.

Serve this salmon dish hot with some Seasoned Roasted Potatoes. Followed by warm Almond Butter Baked Apples with GF Vanilla Ice Cream.

Recipe: Baked Honey Pecan Glazed Salmon

View Print Friendly Recipe Here

Summary: This recipe is from the Weight Watchers 5 Ingredient 15 Minute Cookbook but don’t let the WW diet book put you off. It’s a cinch to make and tastes like you spent all day on it!

Gluten Free | Sugar Free | Grain Free | Egg Free | Dairy Free| Omnivore

Ingredients

  • 4 (6 oz) wild salmon fillets
  • 1/4 tsp sea salt
  • 1/4 tsp freshly ground black pepper
  • 1/4 Cup honey
  • 4 tsp pecans, finely chopped
  • 1 Tbsp GF soy sauce or Bragg Liquid Aminos
  • small amount of oil (optional)

Instructions

  1. Place the fish in a glass bowl, or a large zip-lock style bag.
  2. Sprinkle the fish with salt and pepper; add the remaining ingredient to the bowl or bag and seal. If you feel the marinade is too thick to cover the salmon, add a little oil to the marinade mixture.
  3. Allow to marinate in the refrigerator for at least 15 minutes or several hours.
  4. Remove the fish from the bowl or bag, reserving marinade.
  5. Place the fish on a well-greased baking dish or foil lined pan. I used a baking dish lined with parchment paper and spritzed with cooking oil.
  6. Scoop the nuts out of the marinade and spoon them on top of the fish.
  7. Bake at 425°F for 15-20 minutes or until fish flakes easily with a fork.
  8. Baste the fish once or twice with the reserved marinade while baking. ***Do not eat the leftover marinade without cooking it…yucky, raw salmon juice and bits, not good.
  9. Serve hot, or allow to cool slightly and serve on a salad of baby greens.

Recipe by Laureen

Quick notes

Variations

  • Once we are into BBQ season, I want to plank and grill a “Honey Pecan Crusted” version of this salmon.

Preparation time: 30 minute(s)

Cooking time: 15 minute(s)

Diet tags: Gluten Free | Sugar Free | Grain Free | Egg Free | Dairy Free| Omnivore

Number of servings (yield): 4

Follow Laureen Fox’s board Paleo on Pinterest.

This recipe featured atAllergy Free Wednesdays width=

 

This posting is linked to the following events:

Make Your Own! Mondays hosted by Lea at Nourishing Treasures

Made From Scratch Tuesday hosted by Jen at Mess Hall To Bistro

Fat Tuesday hosted by Jill at Real Food Forager

Hearth and Soul Hop hosted by Alea at Premeditated Leftovers

Melt In Your Mouth Monday hosted by Jane at Make Ahead Meals For Busy Moms

Slightly Indulgent Tuesdays hosted by Amy at Simply Sugar and Gluten Free

Traditional Tuesdays hosted by Lea Harris at Nourishing Treasures

Gluten Free Wednesdays hosted by Linda at Gluten-Free Homemaker

Whole Food Wednesday hosted by France at Beyond The Peel

Real Food Wednesday hosted by Kelly at Kelly the Kitchen Kop

Allergy Free Wednesdays hosted by Laura at Gluten Free Pantry

It’s a Keeper Thursday hosted by Christina at It’s a Keeper

Pennywise Platter Thursday hosted by Kimi at The Nourishing Gourmet

Foodie Fridayhosted by Diane at Simple Living with Diane Balch

Tuesday Talent Show hosted by Nikki at chef in training

Copyright © foxinthekitchenblog.com

The following two tabs change content below.
Laureen Fox is an enthusiastic amateur cook and Canadian Food Blogger from Vancouver BC. She loves spending her days creating good wholesome food in the Fox Kitchen. Evenings will find her blogging about the best that living without gluten has to offer.
Dairy Free Egg Free GF Naturally Gluten Free Grain-Free Omnivore Quick & Easy Recipes Refined Sugar Free

13 comments

  1. Flora says:

    Hi, I just wanted to let you know I had trouble making my Lemon Blueberry Bread egg-free. I have a kid with an egg allergy, so I tried, but it was very heavy and had a totally different texture. If you make it egg-free and it works, please let me know what you did (I tried applesauce).

    Flora

    • Laureen says:

      Flora, thanks for the heads up on the Lemon Blueberry Bread. I’m okay with eggs (as far as I know) but I do enjoy playing…um I mean experimenting with my food. I will let you know if I come up with anything blog worthy.
      Be well
      Laureen

  2. Kelly @ The Nourishing Home says:

    Thank you so much, Laureen, for the shout-out on my coconut flour pancake recipe! So kind of you! Yes, they are tricky to flip – those little delicate yummies! I use a damp nylon spatula, and that seems to help make it a bit easier. So glad you enjoyed them! Thanks again! Blessings, Kelly

    • Laureen says:

      Hi Kelly, the coconut pancakes made my house smell wonderful. I couldn’t get at them fast enough. I enjoyed your tutorial, didn’t know about the damp spatula trick. I will try that nex time and try to be less hasty :)
      Blessings
      Laureen

  3. Jenn@bulldogsandbrownsugar.com says:

    The Pecan Salmon looks amazing. I have a bag of salmon in my freezer so I will definitely have to use this recipe!!!!

    • Laureen says:

      It’s nice to find something like salmon on sale isn’t it? I was looking at some halibut the other day but it was crazy expensive! Almost like it was lobster or something
      I’m glad you like the recipe. See you at Hearth and Soul tomorrow :)

Leave a Comment

Your email address will not be published. Required fields are marked *