Crunchy Walnut-Crusted Salmon Fillets
11/2 cups walnuts
3 tablespoons dry bread crumbs
3 tablespoons lemon rind, finely grated
tablespoons extra virgin olive oil
tablespoons fresh dill, chopped
Salt and pepper
6 salmon fillets, skin on
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.
@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