Pecan-crusted Salmon

I know not all of you are fish lovers out there, but those of you who are NEED TO TRY THIS RECIPE! There are not a lot of salmon recipes I don't like, but this recipe, alongside my parents pastrami salmon, ranks high in my likings. I will really have to post the pastrami recipe at a later date. 

If you don't like salmon, maybe I can try to convince you to retest your tastebuds by talking it up!   Salmon is an incredible source of vitamin B12, omega-3 fatty acids, protein, and a million other-good-for-you nutrients. What does this mean? Omega-3 fatty acids are essential because the body cannot create them, therefore we must consume them through our diet. They contribute to a whole list of things including healthy brain function, a strong heart, and working joints. Omega-3's also lower the risk of cancers and chronic diseases such as Alzheimer's, asthma, depression, diabetes, high blood pressure and many more. Really the list goes on and on...

Protein  of course, is vital for bodily functions. It keeps your metabolism running, muscles strong, supports brain function, aids in digestion, and also sustains your hunger so you don't binge eat those salt and vinegar chips (guilty). EAT YOUR PROTEIN! 

Enough science chit-chat. LETS GET COOKING. 

PECAN-CRUSTED SALMON:

Preptime: 10 min        Cooktime: 10 min        Total time: 20 min        Makes: 6 servings

THE GOODS:

• 2 lbs salmon fillet
• 1/8 tsp garlic powder
• 2 tsp fresh parsley
• 1 Tbsp dijon mustard
• 1 Tbsp honey
• 1/2 cup pecans
• 2 Tbsp butter
• Salt & pepper to taste
• Fresh lemon 

THE PROCESS:

• Preheat that oven to 400 degrees and prepare your baking dish by spraying it with cooking spray. In a small bowl, mix together mustard, butter, and honey. 
• Get choppy with those pecans! Chop all of your problems away but steer clear of your fingers! Mix chopped nuts and parsley in a separate bowl. 

• Season the salmon with salt and pepper and place on the prepared baking dish. Spread the honey mustard mixture over the salmon and then top off with nuts & parsley! Lightly press to adhere the pecans to the salmon and douse with garlic powder. 
• Bake for 10-15 minutes, or until the salmon flakes when tested with a fork.
• Top with lemon wedges. Voilá. ENJOY THAT MASTERPIECE! 

I served mine with a heaping of broccoli and a side of brown rice. How will you relish yours? I would love to hear your takes on this simple, nutritious meal! Email me at thereshaygoes@gmail.com or use the contact page to get in touch. 

Vegetarian Lasagna

Fun fact, did ya'll know I was a vegetarian for three years of my life? A movie in my 8th grade history class did a number on me. Cows and lambs and other cute googly-eyed animals were being slaughtered left and right. I was horrified and lost my appetite. 

Although I went back to being a meat connoisseur, I appreciate a hearty vegetarian dish. But I also love sticking my fork into some good old comfort food (honestly, who doesn't). You get the best of both worlds with this mean, green, lasagna recipe! Lauren introduced it to me when I was visiting in Charlotte. She offered me a piece for lunch and I demolished every last bite. In fact, I scraped the dish clean.

This recipe is honestly pretty simple to cook. You will first create two fillings, and then assemble the lasagna together. I prepared mine a couple of hours before it was actually baked, so all I had to do was throw it in the oven! You will find that a food processor is possibly your best friend, so if you don't have one, run quick and buy buy buy (or borrow from a friend)!

THE GOODS:

• 2 boxes of no-boil lasagna noodles
• 48 oz of tomato sauce
• 2 15-oz cans of cannelloni beans, drained and rinsed
• fresh basil
• 1 cup pine nuts
• 4 cloves garlic
• 1/4 cup nutritional yeast
• 1/4 cup lemon juice
• 1/8 tsp red pepper flakes (or more)
• 2 packs of frozen chopped spinach (kale can be substituted) defrosted and drained
• 2 lbs sliced mushrooms
• 1 large red onion
• parmesan/mozzarella cheese to taste 

You may be thinking, "what the hell is nutritional yeast?" Here's your short and simple answer: It is not what's in your bread or beer! So do not substitute for dry yeast or baking yeast. It is an inactive yeast, therefore will not froth or grow, and is packed with nutrition, particularly B-vitamins, folic acid, selenium, zinc, and protein. It is low in fat and gluten-free (please be sure to verify with particular brands). Basically, this stuff is great for you vegans and vegetarians. PSA over. 

THE PROCESS:

1. Create your first filling by processing the beans, basil, 2 cloves of garlic, lemon juice, nutritional yeast, pine nuts, and red pepper flakes with the "S" blade. If your food processor is of the smaller sorts, try breaking it down into batches and them combining in a separate bowl. 
2. Chop red onion and sauté in a large non-stick pan until translucent, approximately 8 minutes. Add water if necessary (I didn't use a single lick of oil). Chop mushrooms and 2 more cloves of garlic. Add to pan and continue to cook until browned, or until there is no liquid left in the pan. 
3. Pour approximately 3 cups of sauce in a 9"x 13" baking dish to completely coat the bottom. Add one layer of noodles on top. Cover noodles with half of the bean/spinach mixture. Top with a layer of the mushroom/onion mixture. Repeat with another layer of noodles, the remainder of the bean/spinach mixture and then rest of the mushroom/onion mixture. Add one more layer of noodles, and smother with remaining sauce. 
4. If you are vegan-- leave as is. If you are vegetarian, top off with parmesan and mozzarella cheese. 
5. Bake uncovered for 1 hour at 375 degrees fahrenheit. Pull out of the oven and let sit for an additional 10 min. ENJOY!

You will want to dig right in! I made this lasagna for my Dad, Trish, and two gal-pals Patrice and Aubrey. We only consumed half of it, so this would be a great meal to feed the whole family and still have left overs for another day. The original recipe says it serves 8. 

With this recipe, you get all of the amazing flavors and textures of a traditional lasagna with a fraction of the dairy and fat! Not to mention a great source of protein. I hope you enjoy this recipe as much as I did. I would love to hear what you think about it.