Thanksgiving Salmon

     This was our first Thanksgiving not eating turkey.  I have never been a turkey fan, but I was a little worried how Arnauld's experience would be without turkey.  Luckily he volunteered to make salmon based on a recipe from the executive chef at his work.  Yes, I said executive chef.  Arnauld never makes lunch for work because they have an amazing cafeteria.  I am sometimes jealous of the lunches that he describes to me.  No wonder he is often unimpressed with my meals...

Honey Walnut Salmon

Ingredients
1 lb salmon
1 tbsp olive oil
1 tbsp standard poultry rub
1/4 cup honey
1/4 cup syrup
1/4 cup walnuts, chopped

Method
Pre-heat oven to 350 degrees
1.  Using salmon portions, rub with olive oil and sprinkle with the poultry seasoning.  Place the fish on hot grill to sear and mark.  Rotate fish 90 degrees to create diamond markings.  Just a couple of minutes on each side. 
2. Remove fish and place on a baking sheet for oven.  
3.  In a dry frying pan, toast walnuts on medium heat.  Remove them from the heat and toss them with  honey and syrup mixture.
4.  Place the mixture on the fish and finish off in the over for about 10-12 minutes.

The Taste Test
    This was a very tasty dish!  Arnauld did a great job replicating this recipe and an even better job cleaning up after himself when he was all done.  We both agreed that the salmon was a little on the dry side, so maybe a little less grill or oven time next time.