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Recipe Collection

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Walnut Crusted Salmon

Walnut Crusted Salmon Related:   brunch, fish, low-fat, North America, pareve, Rosh Hashanah, Tu b'Shevat, Yom Kippur

Prep time: 5 minutes

Cook time: 12 minutes

Yield: Serves 4

User Rating:
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Rating: 2.5/4 (2 votes cast)

This recipe is a powerhouse of good-for-you nutrients. Just a handful of walnuts a day provides you with 2.5 grams of ALA, the plant-based source of omega-3 fatty acid, 4 grams of protein, 2 grams of fiber and 10% of your daily value of magnesium and phosphorus. Add this to the extra omega 3s found in the salmon and you’ve got a honey of a meal. P.S. It also tastes great. Reprinted with permission from Cooking Inspired.

Ingredients

  • ¾ cup finely chopped walnuts
  • 3 tablespoons fresh breadcrumbs or panko
  • 1 tablespoons grated lemon rind
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoons olive oil
  • 1/4 teaspoon each salt and pepper
  • 1 tablespoon  Dijon mustard
  • 4 salmon fillets, skin on (5-6 ounces each)

Preparation

Preheat oven to 400 degrees. Stir together walnuts, breadcrumbs, lemon rind, thyme, oil and salt and pepper. The mixture should loosely hold together when pressed. Brush mustard all over the top and sides of the salmon. Press walnut mixture onto fish. Place on aluminum foil lined baking sheet. Let stand at room temp for 15 minutes. Bake at in center of preheated oven for 10 to 12 minutes or just until fish flakes easily with a fork.

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