The nutty crust and creamy no-honey mustard sauce takes this salmon from simple to sensational!
No-Honey Mustard Pecan-Crusted Salmon
grain-free • gluten-free • dairy-free • egg-free • sugar-free
PREP TIME: 10 mins
COOK TIME: 15 mins
Note: plan for extra time to make the No-Honey Mustard Sauce or make it the day before.
- 1/2 cup finely chopped pecans
- 1/2 cup almond flour
- 1 teaspoon sea salt, plus more for seasoning
- 1/4 cup cup finely chopped fresh parsley
- 4 (4- to 6-ounce) wild-caught salmon fillets
- black pepper to taste
- 1/2 cup No-Honey Mustard Sauce (see recipe below), divided
for No-Honey Mustard Sauce:
- 4 green apples, peeled and roughly diced (4 cups)
- 3/4 cup (1 recipe) Healthy Homemade Mayonnaise (see recipe in this post or use Primal Kitchen Mayo)
- 3 tablespoons gluten-free Dijon mustard
- 3/4 teaspoon sea salt
- 1/4 teaspoon black pepper
Make the sauce (requires about 30 minutes to prep/cook and an hour to chill): Puree the diced apples in a food processor, scraping down the sides often, for about 1 minute or until smooth. Pour the pureed apples into a saucepan and cook over medium heat for 15 to 20 minutes, stirring frequently, until as much liquid as possible is cooked out and the apples are the consistency of a thick paste. Transfer the paste to a bowl and set it in the refrigerator, uncovered, to chill completely, about 1 hour.
Remove the apple paste from the refrigerator and add the remaining ingredients, stirring to completely incorporate. Check for seasoning and add additional salt and pepper if needed. Store in a glass jar, refrigerated, for up to 5 days.
Make the salmon: Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
Combine the chopped pecans, almond flour, 1 teaspoon salt, and parsley in a small bowl.
Lay each salmon fillet, skin side down, on the prepared baking sheet and season with salt and pepper. Spread 2 tablespoons of the No-Honey Mustard Sauce on the top of each fillet. Put about 1/4 cup of the nut mixture on top of each fillet, gently pressing down. Bake the fillets for 12 to 15 minutes or until the thickest part of the fish flakes easily with a fork.