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Nut-crusted Salmon with Garlicky Greens and Walnuts

From: "Nuts"

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Serves 4

 

An easy-to-prepare and tasty recipe that works well for salmon, snapper or halibut. It becomes golden and puffed with baked and tastes much more complex than the handful of ingredients that goes into it.

Ingredients

  • 4 skinless salmon fillets (4 to 6 ounces each), about ½ inch thick
  • Salt
  • Freshly ground pepper
  • 3 tablespoons mayonnaise
  • 3 tablespoons freshly grated parmesan cheese
  • 1 teaspoon fresh lemon juice
  • ¼ teaspoon cayenne pepper
  • 1 cup sliced walnuts
  • 1 ½ pounds swiss chard, tough ends removed (can be substituted with spinach)
  • 4 cloves garlic, minced
  • 3 tablespoons unsalted butter
  • 1 ½ teaspoons roasted garlic walnut oil, walnut oil or olive oil
  • lemon wedges for garnish

Directions

Line a baking sheet with foil or parchment paper; coat with vegetable oil spray. Lightly season both sides of salmon with salt and pepper; arrange fillets 2 inches apart on the baking sheet.

In a small bowl, blend mayonnaise, Parmesan, lemon juice, and cayenne. Spread mixture evenly over the fillets, then sprinkle 2 tablespoons walnuts over each. (If making in advance, cover with plastic wrap and refrigerate up to 4 hours.)

Coarsely chop chard stems and leaves separately and rinse in cold water; drain in a colander, but do not pat dry. In a large frying pan or saucepan, combine chard stems and garlic. Cover and cook over medium heat, stirring once or twice, 2 to 3 minutes. Add chard leaves and cook until wilted, 3 to 5 minute. Transfer to a colander. Preheat over to 400.

In the same pan, melt butter in the oil over medium heat. Add the remaining ½ cup walnuts and cook, stirring, until lightly browned and fragrant, 3 to 5 minutes. Add chard and garlic; cook, stirring, until heated through. Season to taste with salt and pepper.

Bake fish until walnuts are lightly browned and fish is just opaque throughout, 5 to 8 minutes. To serve, divide chard equally among 4 warm dinner plates. Top each with a salmon fillet and garnish with lemon wedges.


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