Crunchy Walnut-Crusted Salmon Filets

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3 cups walnuts

6 tablespoons dry bread crumbs

6 tablespoons lemon rind, finely grated

3 tablespoons extra virgin olive oil

Salt and pepper

12 3-oz salmon fillets, skin on

Dijon mustard

1/4 cup fresh lemon juice

Place walnuts in food processor; coarsely chop. Add bread crumbs, lemon rind, and olive oil ; 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; gently press the crumb mixture into the surface of the fish. Cover with plastic wrap; refrigerate for up to 2 hours.

Bake at 350°F 15 to 20 minutes, or until salmon flakes with a fork. Just before serving, sprinkle each with 1 tsp lemon juice.

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