Crunchy Walnut-Crusted Salmon Fillets
For a full 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 250 mL
2 tbsp dry bread crumbs 30 mL
2 tbsp grated lemon rind 30 mL
1 tbsp olive oil 15 mL
1 tbsp chopped fresh dill (or 1 tsp/5 mL dried) 15 mL
Salt and pepper to taste
4 salmon fillets (skin on), about 1 lb/ 500 g 4
2 tsp dijon mustard 10 mL
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.
On pan, place salmon fillets, skin side down, and brush tops with mustard. Divide crust mixture into four; press onto 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.