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.
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 350°F [180°C] 15 minutes or until salmon flakes with fork. Drizzle with lemon juice.
Source: California Walnut Commission
Serving Size: Makes 4 Servings