Crunchy Walnut-Crusted Salmon Fillets

 
Posted2/10/2010 12:01 AM

11/2 cups walnuts

3 tablespoons dry bread crumbs

 

3 tablespoons lemon rind, finely grated

1½

tablespoons extra virgin olive oil

1½

tablespoons fresh dill, chopped

Salt and pepper

6 salmon fillets, skin on

Dijon mustard

2 tablespoons fresh lemon juice

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; press into mustard. Cover with plastic wrap; refrigerate for up to 2 hours.

Heat oven to 350 degrees. Bake fish 15-20 minutes, or until salmon flakes with a fork. Just before serving, sprinkle each with 1 teaspoon lemon juice.

Serves six.

@Recipe nutrition:Nutrition values per serving: 360 calories, 26 g fat (3 g saturated), 6 g carbohydrates, 2 g fiber, 26 g protein, 62 mg cholesterol, 90 mg sodium.

California Walnut Commission