It’s the season for healthy meal choices; fresh filets of salmon have been on my shopping list often this month. They’re fast and easy to cook; an average fillet takes about 10 minutes – that’s real fast food. Add a bagged salad and dinner is done. This version is a little more upscale but simple to pull together – a tasty crumble of crunchy walnuts, breadcrumbs and lemon zest makes a bright, flavorful topping before the salmon goes into the oven.
California Walnut-Encrusted Salmon Fillets
For a complete meal, serve salmon on a bed of baby spinach, drizzled with a light lemony vinaigrette or asparagus spears and baby potatoes.
1 cup chopped California walnuts
2 tbsp dry bread crumbs
2 tbsp grated lemon zest
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 the bowl of a food processor, combine 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 (180°C) 15 minutes or until salmon flakes with fork. Drizzle with lemon juice.
Makes 4 servings.