in Recipes

Salmon fillet with walnut crust

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Ingredients for 4 servings:

  • 125 g walnuts
  • 1 slice(s) of toast
  • 1 bunch of dill
  • 2 tbsp olive oil
  • 1 lemon(s), untreated
  • 4 salmon fillets (125 g each)
  • Mustard
  • salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Chop the walnuts, crumble the toast, and toast in a dry pan until light brown. Rinse the dill, shake dry, and finely chop. Mix the walnuts with the toast crumbs, dill, lemon zest, and olive oil. Season with salt and pepper. Rinse the salmon fillets and pat dry. Brush the tops with mustard. Spread the walnut mixture on top and press down. Cover the salmon fillets with cling film and refrigerate for 2 hours. Place the fillets on a baking tray lined with baking paper. Cook in a preheated oven at 180°C (top/bottom heat, gas mark 2-3, fan oven: 160°C) for about 15 minutes. To serve, drizzle the salmon with lemon juice. Serve with leaf salad and wild rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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