Before moving to the South, we were fortunate enough to live a just few miles from the coast in Connecticut and had access to some of the freshest seafood you can find. This is were I developed my love of seafood.
There are so many health benefits to eating seafood I like to prepare it at least a couple of times a month. I would be nice to have fish more often but it is hard to get my kids to eat it. Only two of the five will eat seafood, except for stuffed clams which is a favorite of all the girls. But let’s be honest, there isn’t much actual seafood in stuffed clams and it’s not exactly a heart-healthy dish.
The American Heart Association recommends buying and preparing more fish. Enjoy at least two servings of baked or grilled fish each week, especially oily fish–fish high in omega-3 fatty acids such as mackerel, lake trout, herring, sardines, albacore tuna and salmon.
The one fish that I never really cared for was salmon. I’ve tried it several ways but found it to have a strong flavor that didn’t appeal to me. That is, until I tried this Pecan & Cranberry-Crusted Salmon with Cran-Apple Drizzle. It is delicious, and amazingly enough, all of my girls like it.
Each bite of this salmon dish has a perfect, sweet crunch and the Cran-Apple Drizzle gives the filet an added pop of flavor.
Fish rich in heart-healthy omega-3 fatty acids can also lower blood fats called triglycerides (triglycerides are the main constituent of body fat in humans and animals, as well as vegetable fat). Other good sources of omega-3 fatty acids are flaxseed, walnuts, soybeans and canola oil.
The recipe is an example of a quick and delicious, heart-healthy dish. It’s so easy to make, my 12 and 16 yo will make on their own. Serve it with some brown or wild rice, some fresh asparagus and a nice fruit salad for dessert.
While any salmon filet will work, I used Aqua Farms Premium Atlantic Salmon that I found in the frozen foods section of BJ’s Wholesale. I love that it is vacuum-sealed in individually-portioned packets so I can pull out just the amount I need and nothing goes to waste.
Pecan & Cranberry-Crusted Salmon with Cran-Apple Drizzle
Serve on a plate topped with cran-apple drizzle and more parsley (if desired).
Pecan & Cranberry-Crusted Salmon
with Cran-Apple Drizzle
- 2 Tbsp. Dijon Mustard
- 2 Tbsp. Butter, melted
- 2 Tbsp. Honey
- 1/2 cup Panko Bread Crumbs
- 1/2 cup Chopped Pecans
- 1/4 cup Dried Cranberries, chopped
- 2 Tbsp. Fresh Parsley, chopped
- 6 5-6 oz. Salmon Fillets
- Kosher Salt & Pepper to taste
- Cooking Spray
- 1 cup Fresh Cranberry Sauce (I used canned, whole cranberry sauce)
- 1/2 cup Apple Juice
- 1 Tbsp. Apple Cider Vinegar
- Preheat oven to 400°.
For the Cran-Apple Drizzle
- Add (fresh) cranberry sauce, apple juice & vinegar into a blender. Blend until smooth.
- Pour the mixture into a small saucepan & bring to a boil.
- Reduce heat to medium-low & simmer for 5 minutes; stir often.
- Remove from heat. Set aside.
For the salmon
- Mix mustard, butter & honey in a small bowl until well blended. Set aside.
- Mix bread crumbs, pecans, dried cranberries & parsley.
- Season the salmon on all sides with salt & pepper.
- Lightly brush or spoon flesh side with mustard mixture.
- Divide the crumb mixture among the salmon fillets & pat to coat.
- Carefully place the fish in a baking dish or a sheet pan lined with foil prepared with cooking spray. Bake it for about 10-12 minutes until golden-brown & cooked through.
- Serve on a plate topped with cran-apple drizzle & more parsley, if desired.