Thanks to a cancelled game and practice, we had an unexpected free night tonight! Jack’s teachers have already called it quits on homework and tests, bless them. Isla still has to study for a spelling test on Thursday, but no homework for her tonight either. Their official last day is the 30th. Next week is going to be crazy because Brian and I are heading to New York on Sunday (my bday!) and won’t be home until Wednesday- so right before their last day of school. It’s my first time to NYC so any and all recs (food, shopping, etc.) are welcomed!
I had zero ideas for dinner tonight, so I searched through my food/recipes folder on my phone- basically a million screenshots of stuff I want to try- and came across a Jen Hatmaker post from three years ago. She recommended glazing salmon with a thick honey mustard, topping with chopped pecans, and baking or grilling. Simple enough!
I used this Boar’s Head honey mustard, which is super thick and perfect for this recipe. I also mixed the chopped pecans with some fresh parsley- still loving my Gardenuity herb garden!
I bought frozen wild salmon filets from Target, thawed and patted dry, then placed them on a baking sheet (coated with nonstick spray). Sprinkled with salt and pepper, a thick layer of the honey mustard, then the chopped pecans.
That one on the left was Jack’s- he is not a pecan fan, and apparently not honey mustard either. I drizzled some Trader Joe’s Island Soyaki on his.
Baked at 400 for 10 minutes, then broiled for a minute or two. Next time I’ll toast the pecans beforehand.
Served with roasted potatoes (with fresh rosemary!):
Also my FAVE summer salad: butter lettuce, thinly-sliced red onion, strawberries, avocado, blue cheese, glazed pecans and poppy seed dressing. It’s THE BEST.
This fish is going into the regular rotation! It was so simple but felt fancy (for a Tuesday), and honestly you can’t beat a 10 minute meal.