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Walnut Crusted Salmon with Buttermilk Sauce

 

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Walnut Crusted Salmon with Buttermilk Sauce
 

 

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Recipe

Walnut Crusted Salmon with Buttermilk Sauce

Walnuts and salmon in this dish give you a well needed overdose of Omega 3's in a very tasty recipe.

Times

  • Prep Time : 5 min
  • Cook Time : 15 min
  • Ready Time : 20 min

Servings

4

Ingredients

  • Walnut/Buttermilk/Feta Cheese Sauce:
  • 1/2 cup buttermilk
  • 1/4 cup Feta cheese
  • 2 tbsp. heavy cream
  • 1/4 tsp. pepper, to taste
  • Walnut Crusted Salmon:
  • 1/3 cup California walnuts
  • 1/4 cup plain bread crumbs
  • 1 whole egg, beaten
  • 4 6- oz. portions of salmon fillets with skin on one side
  • 3 cups fresh spinach
  • Salt and pepper to taste

Directions

1 Walnut/Buttermilk/Feta Cheese Sauce:
2 Place walnuts in a bowl and pour the buttermilk over them. Cover and refrigerate for 8-12 hours, best overnight.
3 In a food processor or blender, puree the walnuts, buttermilk, Feta cheese, heavy cream and pepper until smooth.
4 Walnut Crusted Salmon:
5 Preheat oven to 400 F.
6 Stem, wash and drain spinach. Refrigerate until ready to use.
7 Rinse and dry fish. Refrigerate until ready to use.
8 For coating mixture, finely chop walnuts with bread crumbs in a food processor. Place on a dinner plate.
9 Dip the flesh side of the salmon in the beaten egg, then in the walnut crumb mixture. Place on a baking pan, skin side down. Bake in preheated 400oF oven for 12-15 minutes, or until cooked through.
10 While fish is cooking, wilt spinach in a non-stick sauté pan; water that clings to leaves from washing will be sufficient to keep it from burning. This will take 1 minute or less.

Source: California Walnut Board

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One Response to Walnut Crusted Salmon with Buttermilk Sauce

  1. Would you have any Lebanese kosher recipes, and is there in your book middle eastern Arabic kosher recipes?

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