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.

My children loved it.  My daughter usually doesn’t eat the skin off of the salmon, but this time she ate the whole thing!