CRUNCHY WALNUT CRUSTED SALMON FILETS
A crunchy walnut crust rounds out the delightful flavors of lemon and dill for a simply elegant salmon meal you can whip up anytime.
Provided by California Walnuts
Categories Baked Salmon
Time 35m
Yield 12
Number Of Ingredients 9
Steps:
- Place walnuts in food processor; coarsely chop. Add bread crumbs, lemon rind, olive oil and dill; pulse until crumbly. Mixture should stick together. Season; set aside.
- Arrange salmon fillets skin side down on parchment paper lined baking sheets. Brush tops with mustard.
- Spoon 1/3 cup of walnut crumb mixture over each fillet; gently press the crumb mixture into the surface of the fish. Cover with plastic wrap; refrigerate for up to 2 hours.
- Bake at 350 degrees F 15 to 20 minutes, or until salmon flakes with a fork. Just before serving, sprinkle each with 1 tsp lemon juice.
Nutrition Facts : Calories 388.1 calories, Carbohydrate 7.9 g, Cholesterol 41.8 mg, Fat 31 g, Fiber 2.7 g, Protein 19.5 g, SaturatedFat 3.8 g, Sodium 110.9 mg, Sugar 0.5 g
SALMON WITH QUICK PARSLEY WALNUT PESTO RECIPE BY TASTY
Here's what you need: salmon fillet, fresh parsley, walnuts, garlic, pepper, lemon juice, olive oil, pepper, salt, cayenne pepper, olive oil, lemon juice
Provided by Julie Klink
Categories Lunch
Yield 1 serving
Number Of Ingredients 12
Steps:
- Mix together parsley, walnuts, garlic, 3 tbsp lemon juice, olive oil, and pepper. Stir until fully incorporated. Set aside.
- Mix together pepper, salt, and cayenne pepper. Rub filet of salmon with seasonings.
- In a large skillet, heat 2 tablespoons of olive oil. Place salmon skin side down. Cook for 5 minutes. Flip salmon, then cook for another 5 minutes
- Pour ¼ cup (60 ml) lemon juice over salmon. Cook for 3 more minutes until lemon juice has reduced. Remove salmon from heat.
- Spread the parsley walnut mixture over salmon. Serve immediately.
- Enjoy!
PANKO-CRUSTED SALMON
Steps:
- Preheat the oven to 425 degrees.
- In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.
- Place the salmon fillets, skin side down, on a board. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere.
- Heat the vegetable oil over medium-high heat in a 12-inch cast-iron skillet or large heavy, ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3 to 4 minutes, without turning, to brown the skin.
- Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon hot or at room temperature with lemon wedges.
WALNUT-CRUSTED SALMON
Whenever I can get salmon for a good price, I always turn to this simple and delicious recipe. It's good served with mashed potatoes and fresh green beans, too. -Edie DeSpain, Logan, Utah
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°. Place salmon on a baking sheet coated with cooking spray. Mix mustard and honey; brush over salmon. Place bread in a food processor; pulse until coarse crumbs form. Transfer to a small bowl. Stir in walnuts, oil and thyme; press onto salmon., Bake 12-15 minutes or until topping is lightly browned and fish just begins to flake easily with a fork.
Nutrition Facts : Calories 295 calories, Fat 17g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 243mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges
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