Walnut encrusted salmon?

I'm not at home this weekend, which means no cooking. :( Instead, I'm visiting a friend in TN, and the distance from the kitchen is killing me. So I am planning to cook Sunday after returning home.

Will I actually have that kind of energy? Hard to say....

I think I'll take two salmon filets and some pecans (like 1/3 cup?) and try to make a pecan encrusted something.

No, no, walnuts! I like walnuts better. Actually I love almonds best, but it's time to stop being so dependent on almonds. And I think I have some chopped walnuts somewhere anyway, left over from something else.

Anyway:
Preheat oven to 400 Fahrenheit.
Mix 1/3 cup finely chopped nuts (almonds/pecans/I still can't decide) or whatever amount of finely chopped nuts you have on hand, with a handful of brown sugar and a tiny amount of.... What shall we add?
Soy sauce.
Yeah so mix brown sugar with soy sauce and toss the nuts in it.
Break an egg open and put it in a bowl. Dip the salmon filets in the egg and then press into the nut-sugar mixture. Place in foil or a baking dish or your favourite way to bake fish and bake at 400 for 15 to 20 minutes. Keeping it covered will make it moist and delicious-er.

While waiting on that I think I'll make some zucchini noodles to go with it. I call them noodles because I can use them in place of pasta in the meal, and it's healthier and gets some vitamins in Elvo.
Get three or four zucchinis, more if you're making for more than two people, and cut the ends off. Cut the zucchini's long wise so they make long, flat cross sections of the zucchini. Take 2 cups of chicken broth and put it in a pan, like a skillet pan but with straight sides or just whatever you have on hand, and bring it to a boil. Put in your zucchni slices, cover and keep over med-high heat for ten minutes or so. It makes the zucchini soft but flavorful and easily replaces pasta as a side for your salmon.

I'll let you know how we end up liking this. I'm excited just thinking about it, especially since I won't have to purchase any ingredients, haha.

I also wanted to point out that my lack-a-dasical style of cooking isn't how some people do it, and if you're a serious by-the-book detail person then I really apologize for not giving you measurements and such. However, there are plenty of books and recipes out there that will give you exacting instructions, and if that is daunting to you then hear me out: you can fudge, you can leave out ingredients, you can substitute random things for others called for in the recipe. Some things do not work, but a lot of things do work and some things are simply brilliant. Don't be afraid to get a little crazy, silly, or sloppy with your cooking.