It was a dark and stormy night. No, really. It was dark. It was raining. And it was cold. It was the kind of night you wanted to stay at home with a steaming bowl of soup and a crackling fire. But that was not meant to be. I was meeting friends for an early movie before dinner, and because I knew that John and I would be returning home about the same time, I wanted to prepare something for dinner that would be ready for the oven when we got there.
Walnut crusted salmon fillets was the perfect dish. A delicious healthy dinner full of heart-healthy antioxidants and phytonutrients that would be able to be prepared ahead of time, parked in the refrigerator, and roasted in a matter of minutes. A good choice for a dark and stormy night.
|Salmon ready for the oven|
Walnut Crusted Salmon Fillets
4 6-ounce salmon fillets, whatever kind of salmon you prefer
1 cup lightly toasted chopped walnuts
4 tablespoons fresh bread crumbs
Salt and pepper
2 tablespoons butter, melted
2 tablespoons chopped parsley
3 teaspoons low fat mayonnaise combined with 1 teaspoon Dijon mustard
Preheat oven to 425 degrees.
Combine the walnuts, bread crumbs, melted butter, parsley and salt and pepper to taste.
Place salmon fillets on an oiled, or silpat-lined baking sheet. Season with salt and pepper if desired.
Spread one teaspoon (or less) of the mustard-mayonnaise on each fillet and top with the walnut mixture, pressing into fish.
Bake until just done 12-20 minutes, depending on the thickness of the fish and your preference of doneness.
Cook's Note: A quick and delicious weeknight meal also works well for dinner parties. The salmon can be prepared ahead of time and kept refrigerated until baking. If you don't like walnuts, why not try pitachios or hazelnuts.