Chicago Sun-Times - - TASTE -

EASY EN­TER­TAIN­ING: It takes a lit­tle ex­tra time, but crunchy walnut- crusted salmon is a great en­tree for guests. Serve it with long- grain and wild rice, a Bibb let­tuce salad and baguettes. For dessert, cake with rasp­berry sor­bet is fes­tive.


1 cup wal­nuts 3 ta­ble­spoons dry bread­crumbs 3 ta­ble­spoons lemon rind, finely grated 1 1/ 2 ta­ble­spoons ex­tra- vir­gin olive oil 1 1/ 2 ta­ble­spoons fresh dill, chopped Coarse salt and pep­per to taste 6 ( 4- or 5- ounce) salmon fillets, skin on Di­jon mus­tard to taste 2 ta­ble­spoons fresh lemon juice Serv­ings: makes 6 serv­ings Prepa­ra­tion time 15 min­utes; re­frig­er­a­tion time: up to 2 hours Cook­ing time: 15 to 20 min­utes

Place wal­nuts in food pro­ces­sor; coarsely chop. Add bread­crumbs, lemon rind, oil and dill; pulse un­til crumbly. ( Mix­ture should stick to­gether.) Sea­son with salt and pep­per; set aside. Ar­range salmon skin side down on a parch­ment pa­per- lined rimmed bak­ing sheet. Brush tops with mus­tard. Spoon 1/ 3 cup of walnut crumb mix­ture over each fil­let; gen­tly press mix­ture into the sur­face of salmon. Cover with plas­tic wrap; re­frig­er­ate for up to 2 hours.

Heat oven to 350 de­grees. Bake fillets 15 to 20 min­utes or un­til salmon is opaque through­out. Just be­fore serv­ing, sprin­kle each fil­let with lemon juice.

Per serv­ing: 304 calo­ries, 27 grams pro­tein, 2 grams fat ( 57 per­cent calo­ries from fat), 2.5 grams sat­u­rated fat, 6 grams car­bo­hy­drate, 53 mil­ligrams choles­terol, 114 mil­ligrams sodium, 2 grams fiber.

Carb count: 1/ 2.

Photo il­lus­tra­tion is rep­re­sen­ta­tive of recipe

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.