Walnut Crusted Salmon

Ingredients

Walnut Crusted Salmon

• 4 (5 on) fillets of wild caught salmon
• 1/3 c walnuts, chopped
• 1/3 c breadcrumbs
• 1.5 Tbsp olive oil

 

Kefir Lime Cilantro Sauce

• 1 avocado whole
• 3/4 cup plain kefir
• ½ cup fresh cilantro
• 1.5 lime, juice and zest
• 1 Tbsp olive oil
• 1 garlic clove, finely grated
• ¼ tsp sea salt and pepper to taste

Method

1. Add all the ingredients for the kefir lime cilantro sauce to a food processor or blender, and mix until well combined. If sauce is too thick add water as in note below.
2. Preheat oven 425F and line a cookie sheet with a silicone mat or unbleached parchment paper. (I prefer using my silicone mat not only because it is safe, but because I can reuse it over and over again.  In the long run, less waste and more savings!)
3. Chop the walnuts, by hand or using a food processor. You don’t want big chunks of walnuts but you also don’t want a meal like or powder like mixture.  You want the walnut mixture to stick to the salmon but still have some crunch.
4. Combine the walnuts, breadcrumbs and olive oil in a small bowl and set aside.
5. Pat dry the salmon fillets and season with salt and pepper. Coat the whole top of each fillet with the kefir lime sauce (this will ensure the walnut mix adheres better).  Gently press the salmon fillet into the walnut mixture (kefir lime sauce side).  You can also coat the sides of each salmon fillet if your wish.
6. Place the salmon fillets on a silicone mat covered cookie sheet and bake 4-6 minutes per half inch thickness, or until the salmon flakes easily.
7. Take the salmon out of the oven and let it rest a few minutes, then plate and drizzle with the kefir lime sauce.

 

Notes & Tips

• If the sauce seems too thick to drizzle, add 2 tablespoons of water and mix well.
• Store any extra kefir lime cilantro sauce in glass mason jar (easy to shake and use), or other air tight container, in the refrigerator for up to 3 days. Refrigerating it thickens it a little but also improves the flavour, let it come to room temp before using to help it liquefy a little.
• For an added spicy touch, 1/2 jalapeno add the perfect punch!