By JulieVR
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.
Some more interesting posts:
Sweet Potato Tart with a California Walnut Crust
Potato, Leek and California Walnut Gratin
California Walnut-Encrusted Salmon Fillets
Ingredients:
- 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
Directions:
- Lemon juice
- 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.
