As a pescatarian who craves protein this is a dream recipe for me. The nuts are really moreish and this is a really satisfying recipe. This recipe is suitable for those following Perricone. The salmon and walnuts are both rich in omega 2.
- 1/2 cup raw unsalted walnut halves
- 2 tablespoons honey or agave syrup
- 1 tablespoon dijon style mustard
- 1/8 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- Four oz skin on centre cut salmon fillets
Place raw walnuts into a mini food processor until finely chopped then spread on the plate. Preheat the oven to 375 degrees. Use nonstick cooking oil spray to grease a baking dish large enough to hold the salmon fillets in a single layer. Whisk together the honey, mustard, salt and pepper in a small bowl. Generously brush the tops and sides of the fillets with the mixture. Use your hands to press the top of each fillet onto the plate of walnuts making sure to coat the top evenly and completely. As you work, arrange each coated fillet in the baking dish, skin side down. Bake for 10 to 12 minutes and serve warm.