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.
Recipe courtesy California Walnuts
| Servings |
| 4servings |
| Servings |
| 4servings |
Ingredients
- 1 cup walnuts chopped
- 2 tbsp dry breadcrumbs
- 2 tbsp lemon rind grated
- 1 tbsp olive oil
- 1 tbsp fresh dill chopped, (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
- lemon juice
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- 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.
