Crunchy Walnut-Crusted 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 (250 mL) chopped walnuts
2 tbsp (30 mL) dry breadcrumbs
2 tbsp (30 mL) grated lemon rind
1 tbsp (15 mL) olive oil
1 tbsp (15 mL) 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 (10 mL) Dijon mustard
lemon juice
In food processor, process walnuts, breadcrumbs, lemon rind, oil, dill and salt and pepper to taste, using pulsing action until crumbly [mixture should slightly stick together]; set aside.
Place salmon fillets skin side down, and brush tops with mustard. Divide crust mixture evenly among fillets; press onto mustard. Cover with plastic wrap and refrigerate at least 15 minutes or up to 2 hours.
Place salmon fillets on baking pan. Bake at 350°F [180°C] about 15 minutes or until salmon flakes with fork. Drizzle with a little lemon juice.
Makes 4 servings
