This elegant entree earns a flavor boost from its sweet-tangy sauce and savory walnut crust.
Serve with your favorite vegetable and a whole-grain side, such as asparagus and brown rice.
- 1/2 cup raw unsalted walnut pieces
- 1 tablespoon honey
- 1 tablespoon Dijon-style mustard
- 1/8 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- Four 6-ounce skin-on, center-cut salmon fillets, 3/4 to 1 inch thick
Pulse the walnuts in a mini food processor until finely chopped. Spread them on a plate.
Preheat the oven to 375 degrees. Use nonstick cooking oil spray to grease a baking dish large enough to hold the salmon fillets in a single layer.
Whisk together the honey, mustard, salt and pepper in a small bowl. Brush the tops and sides of the fillets with the mixture, using all of it.
Use tongs or your hands to press the top of each fillet onto the plate of walnuts, making sure to coat the top evenly and completely. As you work, arrange each coated fillet in the baking dish, skin side down. Bake for 10 to 12 minutes or to the desired degree of doneness.
From Elaine Gordon, a master certified health education specialist and creator of EatingbyElaine.com.
Tested by Bonnie S. Benwick.
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