Broiled Salmon Pecan Salad {THM-S}


We were on vacation in Gulf Shores, AL a few weeks ago and I was very excited to find some wonderful meals that were THM friendly when we ate out.  One dish I had was a Salmon-Pecan salad.  I knew immediately that I needed to recreate it at home.  I pulled out my phone and made a note of the different ingredients in the salad.  Mixed greens, fresh tomatoes, candies pecans, croutons (which I didn’t eat!), and the grilled salmon.  Of course, I had to find a way to make candies pecans without using a lot of sugar or honey and I needed a substitute for the croutons.  Molasses and truvia were the answer for the pecans and crispy lavash bread replaced the croutons.  I LOVE this salad!  Don’t let the long list of ingredients scare you.  There are several “parts” to this salad, but they are all very quick and easy.  You can even prepare most of it ahead of time.

Start by making your candied pecans.  Chop up 1/4 cup pecans.


In a small skillet, combine 1 tsp molasses, 2 tsp water, and 1 tsp truvia.  Let this cook for a few seconds, stirring constantly – it will bubble a LOT!  Keep stirring or it will burn quickly.  Add the pecans and cook another couple of minutes, stirring often.


Remove the pecans to a piece of waxed or parchment paper to cool.


Go ahead and make your lavash “croutons”.  Spread a small amount of butter on half of a lavash wrap.  Sprinkle with salt and microwave for about 1 minute, or until the wrap is crisp.  Break into pieces and set aside.


To prepare the salmon, Preheat the broiler.  Heat 4 tbsp butter in an oven proof skillet over medium heat (I prefer cast iron, but you don’t have to use that).  Lay the salmon in the pan and quickly turn over the filet to coat both sides of the fish.  Squeeze some fresh lemon juice over the salmon.


Season the salmon with salt and pepper and cook for 2 minutes.  Do not flip the salmon filets.


Place the skillet in the oven under the broiler.  Broil for 10-15 minutes, or until fish flakes easily.  Do not over bake.

While the salmon is broiling, assemble the salad.  Place plenty of mixed greens on a plate and top with fresh tomato, sliced mushrooms, and your candied pecans.


Add the cooked salmon and some lavash ‘croutons’ and you’re ready for a wonderful dinner!

Serve with a balsamic vinegar & olive oil dressing.  It’s just balsamic vinegar, olive oil, salt and pepper.



Broiled Salmon-Pecan Salad {THM-S}

  • 1 tsp molasses
  • 2 tsp water
  • 1 tsp Truvia
  • 1/4 cup pecans, chopped
  • 2 salmon filets
  • 4 tbsp butter
  • 1 lemon
  • salt & pepper
  • 1/2 lavash wrap
  • butter, salt and pepper
  • balsamic vinegar
  • olive oil
  • salt and pepper
  • salad greens
  • tomato
  • sliced mushrooms

Make the candied pecans:

Combine molasses, water and truvia in small skillet and let bubble for about 30 seconds.  Stir in chopped pecans and let cook another 2 minutes.  Remove to parchment paper to cool.

Make the lavash croutons:

Spread a bit of butter on half of a lavash wrap.  Sprinkle with salt.  Microwave on a paper plate until crisp, about one minute.

Make the salad:

Pile your plate up with mixed salad greens, tomato pieces, sliced mushrooms, and candied pecans.

Make the salmon:

Preheat oven to broil.  Melt butter in oven proof skillet.  Coat both sides of salmon with melted butter.  Squeeze juice of lemon over fish.  Sprinkle with salt and pepper.  Look cook for about 2 minutes.  Place skillet in oven and broil for 10-15 minutes, or until fish flakes easily.

Assemble the salad:

Place salmon over the greens. Sprinkle lavash croutons around and serve with a fresh lemon slice.




One thought on “Broiled Salmon Pecan Salad {THM-S}

  1. Amanda July 1, 2014 at 4:30 am Reply

    Thanks, Carla. Looking forward to trying the candied pecans.


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