Part two of tonight’s meal prep event.
How to get your husband to eat salmon: put bacon on it.
Recently I made a mini-resolution to get my family’s Omega game up to par. And rather than tell Big John about my latest dietary goal, I simply put this maple bacon pecan crusted Salmon on his plate one evening and hoped for the best.
And my meat and potato man is now requesting that I buy salmon for him to smoke. Success.
So genetically modified fish is now a thing. And while I make the personal decision to buy non-GMO foods for my family, I hate that GMOs get such a bad rap. Without genetically modified crops we wouldn’t be able to feed all of the people that we do on this overpopulated planet. Farmers are not out to kill us. They bust their asses from sun up to sun down to put food on the table for people all over the world. I’m 100% positive that starving children in third world countries would much rather have genetically modified food than no food at all. So once again, I make the healthier choice to buy non-GMO because I am fortunate enough to have the resources to do so, but I understand the important role that the genetic modification of crops and animals plays in this world. But dats just me.
SO maybe you’re thinking, why would she share a recipe with bacon? Aren’t we trying to be healthy here? Reference above statement. Bacon = powerful tool to be used when introducing new, healthy staples into husband’s diet. Once he realizes he likes new, healthy food, one can make non-bacon varieties as well.
I grind flax seeds in my Nutribullet and use them as a substitute for breadcrumbs in lots of recipes. Logic: Salmon (healthy source of Omega 3) + flaxseed (also a healthy source of omega 3) –> neutralizes non-healthy bacon. Right?
I made an indoor herb garden a couple of months ago. My herbs have sprouted and are growing nicely, but they’re not quite ready to cut. Using fresh herbs makes me feel like my husband should feel like I’m a really great and talented cook.
A little bit of sea salt and pepper
Followed by the ground flaxseed, chopped pecans, and parsley
In a bit of olive oil, skin side up first. Don’t worry, the skin slides right off when it’s cooked properly.
7 minutes in the oven and maple-bacon glaze later. So delicious. Served with steamed asparagus and garlic herb spaghetti squash. One of our all-time fav meals.
- fresh skin-on salmon cut into 4 filets
- Sea salt and freshly ground black pepper
- ⅓ cup ground flaxseed
- ⅓ cup chopped pecans
- 2 T chopped, fresh parsley
- 2 Tablespoon olive or coconut oil for frying
- For the Bacon Maple glaze:
- 6 pieces of bacon, chopped into bits and fried
- 3 T bacon fat
- 3 T pure maple syrup
- Preheat oven to 400 degrees F.
- Slice bacon into small pieces and fry. Reserve the fried bacon and 3 T of the grease for the glaze.
- Cut salmon into filets
- Lightly season with sea salt and pepper
- Combine ground flax seeds, chopped pecans, and parsley in a bowl.
- Pour mixture over salmon and press into filets.
- Heat the oil in a skillet and fry salmon filets with the skin side up for 1-2 minutes
- Flip and fry with skin down for another 1-2 minutes
- Transfer the filets to a non-stick baking dish and bake for 7 minutes, skin-side down.
- While the salmon is baking make the glaze: Combine the reserved bacon, bacon grease, and maple syrup in a saucepan. Simmer for about 2 minutes, be careful not to let it burn.
- Serve the salmon immediately topped with the glaze.