Devon's Cooking...Spicy Pecan-crusted Salmon

We were in Washington, DC this weekend for the most amazing wedding I have ever been to (thanks Slo and thanks Mr. and Mrs. Slo!). We enjoyed delicious food, drinks and stories at the rehearsal dinner... on the rooftop of the Hay-Adams Hotel with an unobstructed view of the White House. On Saturday, we watched one of the coolest wedding ceremonies and then ate duck (this wedding was catered by Obama's caterer!), mini appetizers in front of feminist art and dessert-on-a-stick while listening to an amazing band at the National Museum of Women in the Arts Museum. But the other highlight of the weekend was getting to hang out with Blake's younger (and wiser?) brother, Tommy, and his wonderful girlfriend, Emily. We had mimosas on Tommy's grassy rooftop (which, incidentally, was next door to Ben's Chili Bowl, the site of Dave and I's nitrate-iest meal (after a steak dinner at Morton's 5 hours earlier-- is it any wonder I need to cook healthy food at home?!?!) ever) and Tommy and Emily regaled us with some wonderful tales. And mentioned the dinner of panko-crusted red snapper for dinner that night. Thanks Tommy and Emily-- you inspired us. But Weight Watchers didn't have any recipes with panko and I don't think Dave eats red snapper...and I had 5 minutes to write my grocery list. So we ended up with Pecan-crusted Salmon instead. Luckily, it tasted delicious!


SPICY PECAN-CRUSTED SALMON
Ingredients
1/2 cup old-fashioned, uncooked oats
1/4 cup chopped pecans
2 Tbsp cajun seasoning
1/4 cup fat-free milk
1 egg white, beaten
1 lb. salmon (we used skin-on salmon and it was really moist!)
1 bag fresh baby spinach
1 clove garlic

Directions: In large ziploc bag, mix oats, pecans and Cajun seasoning. In small bowl, beat milk and egg white together. Dip salmon in milk-egg white mix and then place in bag of oats/pecans/seasoning to coat. Place salmon in large Pyrex baking dish (sprayed with Pam), skin side down and bake in a 400 degree oven for about 20 minutes, or until skin flakes easily when pierced with fork. In the meantime, sautee spinach and garlic in large pan sprayed with Pam until spinach is wilted. Salt to taste. Serve salmon on bed of cooked spinach (and serve with a baked sweet potato if you're hungry!). Enjoy!