Let me tell you a little story. It involves love, betrayal, and possibly….muuuurder. It was a chilly night. My husband ran to the corner store because alas we were out of milk. I wouldn’t be going to our regular store until the next day, and it was a milk and cookies emergency. After dinner, I reached into the refrigerator to pour a glass and picked up…Buttermilk!!! Son of a… My husband bought buttermilk! The only people I have known to drink buttermilk are my Papa and Rosemary Clooney in White Christmas. Besides being disappointed, I didn’t know what to do with it. I thought about fried buttermilk chicken, like Mimi is known for, but I had a whole chicken and wasn’t about to cut it up. I did however have some salmon. So I decided to try it, except baked not fried. I put buttermilk and salmon into a Ziploc bag overnight.
The next day I took it out. I had some pecans so I decided to smash some to mix with flour for some nutty taste. It was fun crushing them in a bag. I then set up a little work station for my flour/pecan mix and egg. I took the salmon out of the bag and dipped it into the egg and then into the flour/pecan mix and placed it on a piece of foil. Then, I put it into the oven at 350°.
I quickly sautéed some Brussel sprouts with butter and garlic which is absolutely the best way to cook them.
After about 15 mins., I checked on my baking salmon and wondered why it was not making a crust. Then I realized it needed some oil on top, so I threw some avocado oil on it, and it finally started to get that crust. After about 20 more mins., it was sizzling and ready to come out.