Gluten-free Cinnamon & Paprika Pecan Crusted Salmon - pecans

Method

• Preheat the oven to 400 degrees F.
• In a food processor, pulse the pecans until the they are finely chopped and crumbly.
• Pour them onto a plate and add the cinnamon and paprika.
• Mix the spices into the pecans with a fork.
• In a cast iron pan (I use Le Creusets 10 fry pan and love it), heat your oil on medium-high heat.
• Spread the mustard evenly over the flesh of the salmon.
• This will give you a nice sticky layer to bind with the pecans.
• Coat the top of the salmon with the crust by placing the fillet skin side up in the pecan crumbs.
• Make sure to crust all sides of the fish (except the skin) to get the full flavor of the crust.
• Place the crusted side down in the hot oil.
• Let it sizzle for 3 minutes, being careful not to let it burn.
• When theres a nice brown coloring to the pecan mixture, flip it over (skin side down) and place the skillet in the oven.
• Bake it in the center of the warm oven for 8-10 minutes depending on the thickness of the fillet, until the fish flakes easily.