Salmon is always a popular dinner at our house, but I’ve been trying to push past the usual teriyaki or balsamic glaze I tend to fall back on. I came across this recipe – salmon filet with a crunchy walnut crust – and it was a hit. Heart-healthy walnuts deliver even more omega 3s, along with fiber and protein, and a nice crunch to contrast the soft salmon. Best of all, you can prep it ahead and then slide it into the oven when you’re ready for it.
For a complete meal, serve this salmon on a bed of baby spinach, drizzled with a light lemony vinaigrette or asparagus spears and baby potatoes.
California Walnut-Encrusted Salmon Fillets
1 cup chopped California walnuts
2 tbsp dry bread crumbs
2 tbsp grated lemon rind
1 tbsp olive oil
1 tbsp chopped fresh dill (or 1 tsp/5 mL dried)
Salt and pepper to taste
4 salmon fillets (skin on), about 1 lb/ 500 g
2 tsp dijon mustard
In food processor, add walnuts, bread crumbs, lemon rind, oil, dill and salt and pepper to taste; pulse until crumbly (mixture should stick together slightly). Set aside.
Place salmon fillets on baking sheet, skin side down, and brush tops with mustard. Divide crust mixture into four equal portions and press onto salmon, adhering to mustard.
Cover salmon with plastic wrap; refrigerate 15 minutes or up to 2 hours. Bake at 350°F 15 minutes or until salmon flakes with fork. Drizzle with lemon juice.
Makes 4 servings.
Recipe and photo courtesy of walnutinfo.com