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Nut: Pecans

Sheet Pan Pecan-Crusted Salmon with Brussels Sprouts

Description

Sheet pan dinners make for easy weeknight meal-prep and clean-up. Prepare simple pecan-crusted salmon fillets and Brussels sprouts and place on a single baking sheet for a full meal that’s prepped and cooked in just over 30 minutes.

Ingredients

  • 1/3 cup raw pecan pieces
  • 4 (4 to 6-ounce) salmon filets, skins, removed
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons olive oil, divided
  • 1 pound Brussels sprouts, halved
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Italian seasoning
  • 1/2 cup raw pecan halves
  • 1 cup balsamic vinegar
  • 3 tablespoons honey

Instructions

  1. Preheat oven to 400 degrees F. and lightly grease a large baking sheet pan. Place pecan pieces in a wide, shallow dish.
  2. Season salmon fillets with salt and pepper and brush top sides with about 2 teaspoons of olive oil. Press salmon fillets top-side-down into the finely chopped pecans to coat. Arrange salmon fillets in the center of prepared baking sheet.
  3. In a medium bowl, combine Brussels sprouts, remaining olive oil, garlic powder, Italian seasoning, pecans halves, and salt and pepper to taste. Toss to combine, then transfer to the sheet pan in a single layer, not touching the salmon.
  4. Bake in preheated oven for 15 to 18 minutes until Brussels sprouts are fork-tender and salmon is cooked through.
  5. While salmon is baking: in a medium sauce pan bring balsamic vinegar to a boil, continue to boil, stirring throughout, for about 10 minutes until liquid has reduced by half. Remove from heat, stir in honey, and allow to cool until ready to serve. Drizzle over salmon and Brussels sprouts just before serving.

Pecan Peach Crumble

DESCRIPTION

Blogger Liz Moody shares her recipe for Pecan Peach Crumble, perfect for a sweet mid-afternoon snack or a nutritious dessert!

INGREDIENTS

  • 1/3 cup chopped pecans
  • 4 peaches, halved with the pit removed
  • 3 tablespoons grass-fed butter or coconut oil, softened but not liquid
  • 1/3 cup rolled oats
  • 1/3 cup oat flour
  • 1/3 cup coconut sugar
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon fine grain sea salt

INSTRUCTIONS

  1. Preheat the oven to 350 degrees Fahrenheit. 
  2. Use a fork or your fingers to mix the pecans, butter, oats, oat flour, coconut sugar, vanilla, cinnamon, and salt in a bowl until a crumbly topping forms.
  3. Arrange peaches cut side up in a shallow glass baking dish, then distribute crumble evenly between them.
  4. Bake for 30-40 minutes until the crumble is golden brown and enjoy!

Pecan Snack Platter

DESCRIPTION

‘Tis the season for variety, and pecans make for a nutritious and versatile snack. Pair them with a number of accouterments – from fruits and vegetables to cheese and chocolate – for a simple yet impressive snack platter, you can serve during holiday festivities.

Recipe notes:

INGREDIENTS

  • Roasted red pepper pecan dip (see recipe notes)
  • Pecan, bacon and Jalapeno cheese ball (see recipe notes)
  • Assorted seasonal fresh fruit like blueberries and apples
  • Assorted seasonal fresh vegetables like peppers, cherry tomatoes and cucumbers
  • Assorted dried fruit like figs, dried apples
  • Toasted pecan halves
  • Honey
  • Whole grain mustard
  • Olives
  • Cured meat, if desired
  • Crackers or bread toasts
  • Dark chocolate

INSTRUCTIONS

  1. To assemble: arrange pecan, bacon and jalapeno cheese ball, roasted red pepper dip, and desired accouterments on a large platter, cutting board, or slate slab and allow guests to serve themselves.

Pecan, Ginger and Dried Apple Granola

DESCRIPTION

Naturally sweet pecans combine with oats, cinnamon, and dried apples for a delicious, wholesome snack that can be enjoyed on its own or on top of yogurt for breakfast.

INGREDIENTS

  • 2 cups old fashioned oats
  • 1/2 teaspoon cinnamon
  • 1 teaspoon grated fresh ginger
  • 1 cup fresh pecan halves
  • 1/4 teaspoon salt
  • 1/4 cup safflower or pecan or any unflavored oil such as canola or vegetable
  • 6 tablespoons packed light brown sugar
  • 1 egg white
  • 1 cup dried apples, chopped into approximately 3/4-inch pieces

INSTRUCTIONS

  1. Preheat oven to 300 degrees F. In a large bowl, mix together oats, cinnamon, ginger, pecans, salt, oil, brown sugar and egg white. Pour mixture in a single layer onto large rimmed baking sheet. Bake for 30 minutes, stirring gently halfway through cooking, to not break up clusters.
  2. After 30 minutes, gently stir in dried apple pieces, and bake for an additional 10 minutes. Let cool completely before serving. Store leftovers in an airtight container. Makes 4 1/2 cups. Serving size is 1/4 cup.