As well as being low-calorie, this recipe gives salmon a bit of intrigue, with a nutty crunch complemented by fresh dill.
Serves 4
Prep time: 10 mins
Cook time: 15 mins
Ingredients
1 cup walnuts
2 tbsp dessicated coconut
1 tbsp lemon rind, finely grated
1 tbsp extra virgin olive oil
1 tbsp fresh dill
4 salmon fillets, skin on
1 lemon, cut into wedges
2 tbsp fresh lemon juice
1 tbsp wholegrain mustard
Method
Roughly grind the walnuts with a mortar and pestle or coarsely chop them in a food processor. Finely chop the dill and mix with the walnuts, dessicated coconut, lemon rind, and olive oil.
Check the salmon fillets for bones by gently running your fingers over the fillet to feel for sharp ends. Bones can be removed with tweezers. Sit the fillets skin down on a baking sheet lined with baking paper.
Brush the top of each filler lightly with the whole grain mustard. Divide the walnut mixture into four and gently press it onto the fillets. Any leftover mixture can be pressed into the sides of the fillet or spooned on top. Cover with cling film and refrigerated for an hour or so.
Pre-heat the oven to 180°C. Pop the salmon in the oven and bake for 15 minutes.
Serve with lemon wedge, steamed greens and new potatoes or a light salad.
Comments