Maple Pecan Salmon

Leafs Rule! Ok, maybe not this past season. There’s always next year right? Riiiigggght, ok moving on. No one is going to get that sports reference anyway. I like maple, maple syrup, maple trees, Marla Maples…no wait no one likes Marla Maples not even her lawyers. Just like that kid in high school with the prosthetic ear. It wasn’t the ear, it was the fact that the kid was a smartar$e and he had this infantile way of saying: “I know more than you guys know.” in this crazy singsong voice that just grated on a person’s soul like a bathtub full of broken glass. So we threw him in the trunk of my friend’s car and duct taped him to a tree just outside of town. It was a pity about the bear…

I am sorry about the bear, so sorry Torrence! Oh, this is your shout out, good we’re done please call off the hit man!

Moving on, but moving back. There is something worse than a sing song voice. A DIRTY SLEEVE! However for now we are not going to contaminate ourselves with this concept. The Tale of…let us say David of the Green sleeves will come later.

Ingredients:

4 Salmon Fillets

4 Tablespoons of maple syrup

4 tablespoons of chopped pecans

Method:

Lay the salmon in a lightly greased covered casserole or baking dish. Drizzle with the maple syrup and sprinkle with the pecans.

Bake in a 400 degree oven covered with a lid or tinfoil for 20 minutes, or until cooked through, this goes great with a wild rice pilaf (We used a store brand pilaf, it was very good) and any sort of dark green vegetable.

An Italian Pinot Grigio with its citrusy overtones is perfect for this salmon, or at least I thought so, you might not.