Walnuts and salmon in this dish give you a well needed overdose of Omega 3’s in a very tasty recipe.
Walnut Crusted Salmon with Buttermilk Sauce
Servings
4 Servings
Ingredients
- 1 cup California walnuts
- 1/2 cup buttermilk
- 1/4 cup Feta cheese
- 2 tbsp. heavy cream
- 1/4 tsp. pepper to taste
- 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
Instructions
- Walnut/Buttermilk/Feta Cheese Sauce: Place walnuts in a bowl and pour the buttermilk over them. Cover and refrigerate for 8-12 hours, best overnight. In a food processor or blender, puree the walnuts, buttermilk, Feta cheese, heavy cream and pepper until smooth.
- Walnut Crusted Salmon: Preheat oven to 400 F. Stem, wash and drain spinach. Refrigerate until ready to use. Rinse and dry fish. Refrigerate until ready to use. For coating mixture, finely chop walnuts with bread crumbs in a food processor. Place on a dinner plate. 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. 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
You forgot the 1 cup of walnuts in the sauce. I went and compared it to the recipe on the California Walnut Board site.
Would you have any Lebanese kosher recipes, and is there in your book middle eastern Arabic kosher recipes?