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California Walnut-Encrusted Salmon

Contributed by: News Canada

(NC) - A handful of walnuts a day may reduce blood cholesterol levels, reducing the risk of heart disease.
California Walnut-Encrusted Salmon
Encrusting meat or fish is an excellent way to get your handful. For the freshest taste, only buy walnuts grown in California.


  • 1 cup chopped 250 mL California Walnuts
  • 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 15 mL
  • Salt and pepper to taste
  • 4 salmon fillets 4
  • 2 tsp dijon mustard 10 mL
  • Lemon juice


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; brush tops with mustard.

Divide crust mixture into four; press onto mustard. Cover salmon with plastic wrap and refrigerate at least 15 minutes or up to 2 hours. Bake at 350F [180C] 15 minutes or until salmon flakes with fork. Drizzle with lemon juice.

Source: California Walnut Commission

Serving Size: Makes 4 Servings

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