The Washington Post

Walnut-Crusted Salmon

Walnut-Crusted Salmon 4.000

Deb Lindsey for The Washington Post

Local Living Feb 21, 2013

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.


Servings: 4
Ingredients
  • 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

Directions

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.

Serve warm.

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Recipe Source

From Elaine Gordon, a master certified health education specialist and creator of EatingbyElaine.com.

Tested by Bonnie S. Benwick.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving: 330


% Daily Values*

Total Fat: 19g 29%

Saturated Fat: 3g 15%

Cholesterol: 95mg 32%

Sodium: 190mg 8%

Total Carbohydrates: 4g 1%

Dietary Fiber: 0g 0%

Sugar: 2g

Protein: 36g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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