Walnut Crusted Ginger Salmon Recipes

CILANTRO AND WALNUT CRUSTED SALMON

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Cover the bottom of a baking dish with the olive oil and arrange salmon in the dish.
• Process walnuts and garlic in a food processor until evenly chopped. Add cilantro, butter, salt, and pepper to walnut mixture; process until a paste forms. Spread walnut paste onto the salmon.
• Bake in the preheated oven until the salmon flakes easily with a fork, 20 to 25 minutes.

WALNUT GINGER SALMON

Steps:

• In a large resealable plastic bag, combine the brown sugar, mustard, soy sauce and ginger; add the salmon. Seal bag and turn to coat; refrigerate for 30 minutes, turning occasionally., Drain and discard marinade. Place salmon on a foil-lined baking sheet coated with cooking spray. Broil 4-6 in. from the heat for 7-9 minutes or until fish flakes easily with a fork, sprinkling with walnuts during the last 2 minutes of cooking.

WALNUT-CRUSTED GINGER SALMON

Steps:

• Preheat oven to 425°. In a small bowl, mix brown sugar, soy sauce, mustard, ginger and salt until blended. Brush over fillets; sprinkle with walnuts., Transfer to a foil-lined 15x10x1-in. baking pan coated with cooking spray. Bake 12-15 minutes or until fish just begins to flake easily with a fork.

CRUNCHY WALNUT CRUSTED SALMON FILETS

Steps:

• Place walnuts in food processor; coarsely chop. Add bread crumbs, lemon rind, olive oil and dill; pulse until crumbly. Mixture should stick together. Season; set aside.
• Arrange salmon fillets skin side down on parchment paper lined baking sheets. Brush tops with mustard.
• Spoon 1/3 cup of walnut crumb mixture over each fillet; gently press the crumb mixture into the surface of the fish. Cover with plastic wrap; refrigerate for up to 2 hours.
• Bake at 350 degrees F 15 to 20 minutes, or until salmon flakes with a fork. Just before serving, sprinkle each with 1 tsp lemon juice.

PICKLED-GINGER BAKED SALMON

Steps:

• Preheat the oven to 400 degrees. Lay the fillets in a small roasting pan. Drizzle with sesame oil and season with salt and pepper. Place the pickled ginger in an even layer over the fillets. Top each with a slice of smoked salmon. Bake for 12 minutes, or until the fish is translucent pink in the center.

WALNUT-CRUSTED SALMON

Steps:

• On a plate, thoroughly combine walnuts and breadcrumbs; set aside. In a small bowl, combine jam and vinegar.
• Season salmon with salt and pepper and brush both side with jam and vinegar mixture. Press walnut mixture evenly into both sides of salmon, finishing off the top sides with any excess mixture, pressing it in so it will hold.
• Place salmon on a rimmed baking sheet; bake at 400F for about 15 minutes, or until salmon flakes easily with a fork.
• TIP: When buying salmon, ask the fishmonger to skin it for you.

WALNUT-CRUSTED SALMON BITES WITH APRICOT GINGER DIPPING SAUCE

Steps:

• Preheat oven to 400°F Coat a baking sheet with non-stick cooking spray.
• Whisk together jam and vinegar; set aside. In a blender or food processor, combine walnuts, bread crumbs and cilantro. Process a few turns until blended but still a coarse texture.
• Brush salmon pieces with the jam mixture. Coat evenly with the walnut bread crumb mixture. Place on prepared sheet and bake for 12 minutes. Serve with Apricot Ginger Dipping Sauce.
• DIRECTIONS FOR SAUCE: In a small bowl, whisk together all ingredients. Serve with crispy salmon bites.