CRUNCHY WALNUT- CRUSTED SALMON FILLETS
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.