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Walnut crusted baked salmon

We love salmon, my physical therapist/dietitician is always saying “eat more fish”! Usually we like to make salmon on the grill, but on rainy winter days its nice to have a recipe that makes a flavorful moist salmon in the oven. I’ve used this dish occasionally when I’ve been asked to cater small dinner parties, its quick with great results.

I discovered this recipe on a California walnut ad years ago and changed it to give it more flavor, to the point that I don’t have access to or remember the original recipe.


2 pounds salmon

1 cup walnuts

3/4 cup panko crumbs

2 tblsp. fresh cilantro

2 tbsp. melted butter

1/2 cup lowfat mayonaise

1 heaping tblsp. of olive tapanade (purchased)

1 lemon

Preheat oven to 185 c (365 F.) line a baking sheet with aluminum foil. Place salmon on sheet skin side down.  Drench salmon with juice of one lemon.

In a food processor chop walnuts with panko crumbs, cilantro, butter, salt and pepper to taste. Set aside.  For dressing whip together with a wire whisk the mayonaise and olive tapanade. Cover resting salmon with the mayonaise dressing, this will serve as a paste to hold on the crumb topping. Press crumb topping with spoon and your fingers into dressing spread on the fish.  Bake in oven 12-20 minutes depending on size of salmon until fish flakes softly, slightly more pink in denser portions, serve. Can serve 6.