California Walnut-Encrusted Salmon Fillets

For a complete meal, serve salmon on a bed of baby spinach, drizzled with a light lemony vinaigrette or asparagus spears and baby potatoes.


1 cup chopped California walnuts 250 mL
2 tbsp dry bread crumbs 30 mL
2 tbsp grated lemon rind 30 mL
1 tbsp olive oil 15 mL
1 tbsp chopped fresh dill (or 1 tsp/5 mL dried) 15 mL
  Salt and pepper to taste  
4 salmon fillets (skin on), about 1 lb/ 500 g 4
2 tsp dijon mustard 10 mL
  Lemon juice  


In food processor, add walnuts, bread crumbs, lemon rind, oil, dill and salt and pepper to taste; pulse until crumbly (mixture should stick together slightly). Set aside.

Place salmon fillets on baking sheet, skin side down, and brush tops with mustard. Divide crust mixture into four equal portions and press onto salmon, adhering to mustard.

Cover salmon with plastic wrap; refrigerate 15 minutes or up to 2 hours. Bake at 350°F (180°C) 15 minutes or until salmon flakes with fork. Drizzle with lemon juice.

Makes 4 servings.


© 2015 Faye Clack Communications. All rights reserved.
All photos and recipes are original creations of Faye Clack Communications.

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