- 3 cups California 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 ounce) salmon filets, skin on
- Dijon mustard
- 1/4 cup 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; gently press the crumb mixture into the surface of the fish. Cover with plastic wrap; refrigerate for up to 2 hours.
- Bake at 350 degrees F 15 to 20 minutes, or until salmon flakes with a fork. Just before serving, sprinkle each with 1 tsp lemon juice.
04/14/2018
recipepes.com
Crunchy Walnut Crusted Salmon Filets, recipe
PT15M
PT1H
5
455 calories
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