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Rosemary Walnut Crusted Salmon with Garlic Aioli

 

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Rosemary Walnut Crusted Salmon with Garlic Aioli
 

 

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Recipe

Rosemary Walnut Crusted Salmon with Garlic Aioli

This easy walnut encrusted salmon can be made for Passover or any time. The flavors of walnuts, rosemary and salmon go so well together you will not even realize how many Omega-3's you are getting.

Times

  • Prep Time : 5 min
  • Cook Time : 10 min
  • Ready Time : 15 min

Servings

6 Servings

Ingredients

  • 2 cups ground walnuts
  • 1/2 cup matzoh meal (or 2 1/2 cups ground walnuts)
  • salt and pepper
  • 1 tablespoon rosemary
  • 2 eggs
  • 6 salmon fillets (about 2 inches each)
  • lemon juice

Garlic Aioli

  • 1/2 cup mayonnaise
  • 2 cloves garlic, minced
  • 1 tbsp. lemon juice
  • 1/2 tsp. imitation mustard
  • salt

Directions

1. Pour lemon juice over salmon fillets
2. Beat eggs in a bowl, and dip salmon fillets in egg
3. In a separate bowl or pan, mix walnuts, rosemary, salt and pepper, and then bread salmon in this mixture
4. Fry salmon on medium heat for 5-6 minutes per side for thick fillets, or 2-3 minutes per side for thinner fillets
5.  Mix all ingredients for garlic aioli in a bowl, then serve salmon with garlic aioli on the side

Tags

About Aviva Kanoff

avatar

Aviva Kanoff is an artiste extraordinaire. She paints, teaches a mixed media art class, and dabbles in photography. Her creative approach to life led her to artistic experimentation with food, and after years of creating her own recipes and working as a personal chef, she wrote The No-Potato Passover, an expression of her intuitive understanding of flavors, aromas, and colors.

 

comments

 

7 Responses to Rosemary Walnut Crusted Salmon with Garlic Aioli

  1. avatar says: Sue Levin

    Where’s the garlic?

    • for the garlic aioli. i’m not sure why the aioli recipe wasnt posted.

  2. avatar says: Ruby

    Where is the garlic aioli recipe that goes with this?

  3. avatar says: gpbudin

    What are the eggs for?

  4. avatar says: frippie

    what is imitation mustard? does that mean a sauce or a powder? and why not use the real thing?

    • This recipe was originally developed for Passover, so if you are making it the rest of the time use the real thing.

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