A customer turned us on to this recipe and although we have not tried it, I think it looks tasty. I made some modifications from the original recipe so the flavor of the salmon comes through. I removed the mustard because the flavor is generally too strong to use with salmon. However, I have not made this recipe yet and I am not certain the walnuts will stick to the salmon without it. If someone tries it before me, please report back!
Check out the Washington Post for the original recipe.
Number of servings (yield): 4
- 1/2 cup raw unsalted walnut halves
- 1 tablespoon honey
- 1 tablespoon Dijon-style mustard (OPTIONAL)
- 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
- Chop walnuts fine with a knife or use a food processor.
- Preheat the oven to 375 deg. F. spread a little olive oil in a baking dish, Pyrex glass or cast iron is best.
- Combine and whisk the honey, salt and pepper (and mustard if using) in a bowl then brush the mixture on the salmon pieces, using all of it.
- Place each piece of salmon in walnuts to coat evenly. Place each coated piece of salmon on the baking dish with the skin down.
- Bake for 10 or so minutes or until just a sliver of raw salmon remains in the middle. This will finish cooking as the fish sits out of the oven.
The salmon pictured above is crusted in walnuts as well as the following:
- 2 to 3 Tablespoons creamy horseradish
- 1 Tablespoon each chopped fresh chives, parsley and tarragon