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.
Rosemary Walnut Crusted Salmon with Garlic Aioli
Servings
6 Servings
Ingredients
- 2 cup 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
- 1/2 cup mayonnaise
- 2 cloves garlic minced
- 1 tbsp. lemon juice
- 1/2 tsp. imitation mustard
- salt
Instructions
- Pour lemon juice over salmon fillets
- Beat eggs in a bowl, and dip salmon fillets in egg
- In a separate bowl or pan, mix walnuts, rosemary, salt and pepper, and then bread salmon in this mixture
- Fry salmon on medium heat for 5-6 minutes per side for thick fillets, or 2-3 minutes per side for thinner fillets
- Mix all ingredients for garlic aioli in a bowl, then serve salmon with garlic aioli on the side
This recipe was originally developed for Passover, so if you are making it the rest of the time use the real thing.
what is imitation mustard? does that mean a sauce or a powder? and why not use the real thing?
for the garlic aioli. i’m not sure why the aioli recipe wasnt posted.
to batter the salmon for breading
What are the eggs for?
Where is the garlic aioli recipe that goes with this?
Where’s the garlic?