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)
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.