You may have to go FISHing for friendliness, but not for your next soFISHticated dinner 🐟

SO now that I’m back into running a 6-8 miler once a week I use it as my detox time away from lifting, warm up biking and to just mentally DETOX. ✌🏻 

Hype music 🎶 , little wind and sunshine ☀️ all keeps me at that 8 min/mi pace.. but also SMILING and WAVING to anyone who crosses my path. 

It’s not just “polite” but it literally increases your endorphins. 

Endorphorins make you happy, happy mind stimulates #happyhormones . 💗

However usually I feel like im FISHING for waves back… coming up dry.

UNLIKE my MOIST + TENDER Salmon fillet that is SWIMMING in Jalepano Honey Mustard flavor… 🤤

 OH there’s only 5 ingredients for the crusted topping to a FISHtastic main dish, taking a whole 20 minutes from start to finish. 

I call that a SEAsonal win. 😉

Print Recipe

Pretzel Crusted Salmon

Servings

serving

Ingredients

• 6 oz Salmon
• 1 tbsp. Milk of choice Oat
• 1 tbsp Syrup of choice or Honey
• 1 tbsp Pistachios chopped
• 1 oz Jalepano Honey Mustard Kays
• Black Pepper

Servings serving Ingredients 6 oz Salmon 1 tbsp. Milk of choice Oat 1 tbsp Syrup of choice or Honey 1 tbsp Pistachios chopped 1 oz Jalepano Honey Mustard Kays Black Pepper

Instructions

1. Pre heat oven to 400 F
2. Place salmon fillet on lightly greased or spayed baking sheet.
3. Crush pretzels into fine pieces.
4. Mix crushed pretzels, syrup, milk and pistachios in a small bowl.
5. Top filet with mixture.
6. Sprinkle black pepper on top of the coated salmon filet.
7. Bake for 10-15 minutes.