By Jenn Bruer
Try this mouth watering Maple Pecan Salmon served with a light salad topped with dried cranberries and pecans!
2 salmon fillets
1/4 cup pure maple syrup
2 tbsp water
2 tbsp gluten free soy sauce (or coconut aminos)
2 cloves fresh minced garlic
4 tablespoons chopped pecans
1/4 tsp each of salt and pepper
1/8 tsp cayenne pepper
- In a small bowl combine the maple syrup, soy sauce, fresh garlic, water, cayenne, salt, and pepper.
- Place the salmon in a shallow glass baking dish; cover and refrigerate for 2-3 hours.
- Set oven to 400 degrees.
- Sprinkle the chopped pecans over the salmon.
- Bake for about 20 minutes or until cooked through.
Try serving this over Living Grainlessly asian stir fry noodles…here