MAPLE WALNUT CRUSTED SALMON
If time permits, though, you may want to get started a couple of hours before you are ready to eat. This way, you’ll be able to let the fish marinate for a wee while in all the delicious flavors you’ll be topping it with. If not, don’t sweat it. Your salmon will still be delicious!
Place your salmon fillets on a large plate and spoon the walnut crust over each piece of fish, distributing it as equally and evenly as you can.
If you have a little bit of time on your hands, place your fish in the refrigerator, uncovered, for 2 to 3 hours. You can very well skip this step though, if you’re in a pinch…
Now turn your oven on to preheat it. It’s very important that you wait for your oven to be hot before you start cooking the fish, for salmon cooks very quickly and will only stay in the oven for a very short while. So what you are after is very intense heat for a brief amount of time.
Same goes for searing the skin. Most people don’t care for salmon skin because they find it’s kinda gooey and somewhat slimy. Trust me when I say that salmon skin is a terrible, terrible thing to waste; when properly seared, it gets super crispy and crazy tasty. The key to success here is to not be afraid of intense heat and to even allow the skin to scorch a little bit.
INGREDIENTS
INSTRUCTIONS
for full instruction please see : thehealthyfoodie.com
Place your salmon fillets on a large plate and spoon the walnut crust over each piece of fish, distributing it as equally and evenly as you can.
If you have a little bit of time on your hands, place your fish in the refrigerator, uncovered, for 2 to 3 hours. You can very well skip this step though, if you’re in a pinch…
Now turn your oven on to preheat it. It’s very important that you wait for your oven to be hot before you start cooking the fish, for salmon cooks very quickly and will only stay in the oven for a very short while. So what you are after is very intense heat for a brief amount of time.
Same goes for searing the skin. Most people don’t care for salmon skin because they find it’s kinda gooey and somewhat slimy. Trust me when I say that salmon skin is a terrible, terrible thing to waste; when properly seared, it gets super crispy and crazy tasty. The key to success here is to not be afraid of intense heat and to even allow the skin to scorch a little bit.
INGREDIENTS
- 2 tbsp ghee (or make your own) for pan
- 4- 175g salmon fillets
- Sprinkle of salt and pepper
- Maple Walnut Crust
- ½ cup finely chopped walnuts
- 1 tsp smoked paprika
- ½ tsp chipotle powder
- ½ tsp onion powder
- ½ tsp cracked black pepper
- 3 tbsp pure maple syrup
- 1 tbsp apple cider vinegar
- 1 tsp coconut aminos
INSTRUCTIONS
- Add all the ingredients listed under "Maple Walnut Crust" to a small mixing bowl and stir until well combined.
- Place your salmon fillets on a plate and spoon the mixture over each piece of fish, distributing it as evenly as you can. Place in the refrigerator, uncovered, for 2 to 3 hours.
- Preheat your oven to 425F
- ..................................
for full instruction please see : thehealthyfoodie.com
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