¼ cup pecan halves
1 Tbsp ghee or coconut oil
1 tsp coconut sugar
1 Tbsp coconut oil or ghee
pieces wild salmon (skin on or off), 4-6 oz each
4 slices prosciutto
1 large peach, halved
Salad greens (whatever you prefer!)
2-4 Tbsp Tessemae’s Honey Balsamic Dressing
1. Preheat the oven to 350 F. If desired, heat up your grill for the peaches.
2. First, make the pecans: in a small skillet, heat 1 Tbsp ghee or coconut oil. When it’s hot, add the pecans and coconut sugar. Toss for about 1-2 minutes, until the pecans are lightly toasted and all the coconut sugar is sticking to them. Remove from the heat and set the pecans aside.
3. Rub the peaches in the pan you used to make the pecans, so they get a little coating of oil. Grill the peaches for a few minutes until grill marks appear, then set aside. (Note: Sometimes I get too lazy to heat up the grill, so I’ll just sear the peaches in the same pan I used to candy the pecans!)
4. When the oven is ready, heat a cast iron or other oven-proof skillet on medium-high heat with 1 Tbsp coconut oil or ghee for 2 minutes, so it gets really hot.
5. Season the salmon on both sides with a pinch of salt and pepper.
6. Place the salmon skin side down in the pan and cook for 2 minutes. Then, transfer the pan to the oven and cook for 4 minutes.
7. Take the salmon out, carefully flip the fillets over, and cook for another minute in the oven. You want the fish to still be slightly pink in the middle - think of cooking a burger to about medium - instead of overcooking it so it’s completely dried out!
8. Move the salmon to a plate and test out the middle with a fork - if it flakes easily, it’s done!
9. Place the slices of prosciutto on the still hot cast iron until cooked through and almost crispy - this will take about a minute. Allow it to cool slightly, then chop into bite-sized pieces.
10. Assemble the salads: start with a bed of greens, then add the salmon, half of the peach, the chopped prosciutto, pecans, and a drizzle of dressing. Done and devour!