Sunday, November 23, 2008

Sweet Pecan Crusted Salmon with Honey Glazed Carrots and Stuffed Squash

Sometimes I go through phases where I cook certain proteins more than others. I realized I hadn't picked up a nice piece of salmon lately, so that was the order of the day. I realize I've been using pecans a lot lately, and I'm not quite ready to shake that, so here's another delicious dish featuring pecans in 2 ways.

Sweet Pecan Crusted Salmon

2 pounds salmon, skin removed
1/2 cup honey
2 tablespoons lemon juice
1 cup crushed pecans
1 tablespoon fresh chopped rosemary

Preheat oven to 375 degrees. Place salmon on an oven-safe skillet. Combine honey and lemon juice in a microwave-safe glass and heat for 20 seconds on high. Stir and brush onto one side of salmon. Combine crushed pecans, rosemary and salt and pepper in a bowl. Press onto salmon skin. Cook 12-15 minutes, or until done.

Honey Glazed Carrots

1 pound baby carrots
1/2 cup honey
Salt and pepper to taste

Place a large pot of water to boil. Add carrots and cook until softened, about 5 minutes. Drain and mix in honey and salt and pepper. Let heat another minute or so, until honey has melted.

Stuffed Squash

3 yellow and/or zucchini squash
1 tablespoon olive oil
2 cloves garlic, minced
1/4 cup red onion, chopped
1/3 cup sage derby cheese, shredded
1/3 cup crushed pecans
Salt and pepper to taste
Salt and pepper to taste

Preheat oven to 375 degrees. Cut squash in half lengthwise. Scoop out pulp and reserve. Heat a non-stick skillet on medium heat and drizzle in oil. Add garlic and onion and saute about 3 minutes. While that cooks chop reserved squash pulp. Add pulp to garlic and onion mixture and saute another 3 to 5 minutes. Remove from heat.

Place 6 squash halves on a baking sheet. Divide pulp mixture up evenly and place into emptied squash. Sprinkle with cheese, pecans and salt and pepper. Cook 40 to 45 minutes, or until cheese is melted and pecans are toasted.


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