Meet Allie.

Allie Mason is the founder of The Health Mason, a
website aimed at empowering women to live healthier, more nutritious, and well-balanced lives. Allie is a certified Integrative Nutrition Health Coach, blogger, and recipe developer, who believes that eating "clean" doesn't need to be difficult or depriving. It is all about balance. Her passion for health and wellness fuels her drive to find simple solutions to eating well, and live a life based on holistic foundations.

Pecan-Crusted Maple Mustard Salmon

Pecan-Crusted Maple Mustard Salmon

For whatever reason, I hate cooking chicken. Maybe it's the slimy pink flesh that I can't tolerate, but needless to say, I hate it. Yet, have no trouble manhandling raw salmon. Please tell me I'm not the only one! Anyway this salmon recipe is truly incredible. I love the crunch that the pecans add to the dish, and the sweet tang provided by the maple mustard glaze. Finish it off with roasted asparagus and an arugula salad and you're GOOD TO GO! A true summery delight! 

Ingredients:

For the salmon:

  • 1 pound filet of salmon (perfect for two people, cut in half)
  • 1/4 cup pecan pieces

For the glaze:

  • 1/2 tbsp olive oil
  • 1/4 tbsp maple syrup (GOOD QUALITY)
  • 1/4 tbsp mustard (any kind will work...I like to mix whole grain and Dijon) 
  • 1/4 tbsp balsamic vinegar 
  • Pinch salt & pepper 

Prep:

  • Rinse your salmon filet under cool water, pat dry with a paper towel. Set aside on a plate.
  • Take chopped pecan pieces and lay them over the salmon. You will need to press them into the fish to have them stick. 
  • For the glaze: combine all ingredients into a small bowl or food processor and mix/process until ingredients are incorporated. Take half of the glaze mixture and pour over pecan-crusted salmon. Let the fish sit in the fridge for an hour to marinate (optional). Set other half of glaze aside for serving. 
  • Preheat your oven to 375F (can cook on grill as well). Place salmon skin-side down (pecan/glaze side up) on a parchment-lined baking sheet. Bake at 375F for 15 minutes, or until cooked thru.

Serve:

  • Remove or avoid fish skin.
  • Pour remaining glaze over the cooked fish. 
  • Serve alongside asparagus with roasted tomatoes, arugula salad or any other summery veggie. Perfect paired with a crisp glass of white wine :)
  • ENJOY!
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Daily Routine: Supplements [Pt. 1]

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