Recipe from Kathryn
Maple Pecan Parmesan Crusted Salmon
16 oz. Wild Salmon, thawed
Mix together in a small bowl...
1/4 tsp. maple flavoring
10-12 drops stevia
A few sprinkles of Himalayan Pink salt
In another small bowl mix together...
1/4 cup pecan finely chopped
1/4 cup grated Parmesan
A few sprinkles of garlic powder
Himalayan Pink Salt
Place thawed Salmon on a baking dish, skin side DOWN...
Spread the mayo mixture thickly, onto the salmon...then sprinkle on the pecan mixture over the mayo layer...
Bake in an 350 degree oven...around 40-45 minutes, depending on the thickness of your salmon, to tell if it is done, take a fork to a thick part and see if it is "flakey"... Turn oven to broil for another couple minutes to brown topping a bit, being careful not to burn....
This is the first time I made salmon like this....it was a hit with my guys...all they kept saying was "mmmm"!
Makes 4 servings