Crunchy Walnut-Crusted Salmon Filets
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
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.