Inspiration can some from anywhere. The other weekend, at boot camp with my fabulous girlfriends, one of the girls mentioned making a chicken parmesan with crushed pistachios instead of bread crumbs. It sounded so good and it made me crave salmon. Weird, I know. That’s how my brain works though. I think that it was my subconscious craving coming to the surface.
I typically make my crushed salmon topped with almond flour, which is also amazing. However, I decided that I would make it this time with crushed pecans. While standing at the seafood counter, I weighed my options. Salmon wasn’t on sale. The farm raised salmon was so pale that it wasn’t really pink anymore, but more of a white. I looked down the line and noticed the wild caught salmon was this gorgeous, deep hue that made my mouth water. They were not side by side in the case, I’m guessing for a reason. I looked at the prices and argued back and forth in my head about the huge cost difference.
I went with the wild caught because in the end, my health is worth it and I can afford it. It did make me sad though to reflect on the fact that healthier food options are often priced higher. I understand to a certain extent the cost difference because catching wild fish has a certain danger to it, combined with seasonal shifts and eco-considerations, like overfishing. Mid to late summer is technically the “season” for salmon, but the price still seemed a bit high. I must admit that I don’t always pay attention to the cost. I know that I should and I am trying to be better at that. However, I think that people should be able to buy healthy, nutritious food at reasonable prices. Price is one of the major reasons why people shy away from “healthier” options and buy junk. Education is another factor. I know that Camilla and I have had that discussion when we have both taken trips back to my hometown in West Virginia.
I will get off my soap box now about food prices and you can get to making this wonderful seafood dinner. I decided to serve the salmon on a bed of sautéed asparagus.
1. In a large skillet on medium heat, heat 2 tsp of olive oil in a skillet.
2. Place salmon fillet in skillet. Add lemon juice on top of fish and remaining 1 tsp of olive oil.
3. Sprinkle dill and garlic powder on top, then the crushed pecans.
4. Cover and cook for about 10 minutes. Using a spatula, flip fillet over and use spatula to remove the skin. Discard the skin.
5. Cook for about 5 minutes before flipping back over. When finished cooking, serve. *
*Cooking time varies depending on how thick the fillet is. Cook until it is a light pink and flakes easily.*