Thursday, June 5, 2014

Sweet Salmon and Squash..

As much as Roy and I enjoy eating out and trying new restaurants, eating at home is more cozy and convenient.  So, when I told him I had salmon and asked how he wanted it cooked, he suggested I try and copycat the recipe from the Line Camp Steak House.  There are a lot of elements to their "Salmon in Maple Glaze and Crushed Pecans"; one being orange zest and I was too lazy to rehydrate my dried zest, or run to the store for a fresh orange.  Therefore, my recipe does not include that element and something tells me that the brown sugar I used is my own inclusion. 

The side dish I served with the salmon was very easy to make; spaghetti squash using the same flavoring ingredients as used with the salmon.  I put the spaghetti squash in the oven and timed the baking of the salmon to coincide with the final preparation of the side dish.

By the way, this is what you'll really love about both dishes; besides the main items, you only need three other ingredients to use in both for a total of four.  How simpler could it be!?!

Sweet Maple Salmon with Pecans

6 (6 oz) boneless, skinless Salmon fillets
3 tsp brown sugar
1 cup maple  syrup
1/2 cup small pecan pieces


Preheat oven to 375F; line a baking tray with aluminum foil and spray with nonstick cooking spray.


Place the fillets, skin side down, on the aluminum foil; spread a half teaspoon of brown sugar over each.  Bake for 10 minutes.


Remove tray from oven; pour maple syrup over each fillet; sprinkle pecan pieces over each.  Bake for additional 10 minutes.


Makes 6 servings.

I used a large spaghetti squash to get enough to serve with each fillet.  Once the squash finished baking, I used an oven mitt to hold each side (they're hot!) and scraped the "spaghetti strands" into a large bowl.  I used the exact same amounts of brown sugar, maple syrup and pecan pieces as specified in the salmon recipe.

There you go, a home cooked meal that looks gourmet restaurant style, just not as pricey.

Mary Cokenour

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