Makes: 6-8 Servings
Preparation: 140mns (including 120mns in the fridge)
Total time: 160mns
Benefits:
Salmon and walnuts are 2 of the top foods recommended by doctors for Omega 3's, essential fats that raise your good cholesterol, support heart health and improve your memory amongst many other things.
Ingredients:
3 cups walnuts
6 tablespoons dry bread crumbs
6 tablespoons lemon rind, finely grated
3 tablespoons extra virgin olive oil
3 tablespoons fresh dill, chopped
Salt and pepper
12 3-oz (85g) salmon fillets, skin on
Dijon mustard
1/4 cup fresh lemon juice
Directions:
Preparation: 140mns (including 120mns in the fridge)
Total time: 160mns
Benefits:
Salmon and walnuts are 2 of the top foods recommended by doctors for Omega 3's, essential fats that raise your good cholesterol, support heart health and improve your memory amongst many other things.
Ingredients:
3 cups walnuts
6 tablespoons dry bread crumbs
6 tablespoons lemon rind, finely grated
3 tablespoons extra virgin olive oil
3 tablespoons fresh dill, chopped
Salt and pepper
12 3-oz (85g) salmon fillets, skin on
Dijon mustard
1/4 cup fresh lemon juice
Directions:
- 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; 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.
RSS Feed
