For several years, the man of steel and I have talked about eating more fish. Unfortunately, neither of us are big fish eaters. Him because he grew up eating fresh seafood in Alaska, beside which Iowa’s inland offerings pale. Me because the only variety we ate during childhood were the bullheads Mom caught on rare fishing expeditions. Bullheads, in case you’ve never tasted them, have a strong fishy taste.
But when Hy Vee’s Season’s Magazine did a spread with some delicious sounding salmon recipes, I decided it was time to put on my big girl panties and cook some fish. Hiram and I were pleasantly surprised, for my version of the magazine’s Encrusted Salmon Fillets recipe was delicious and very, very simple. Here’s the recipe for the most recent winner of the coveted Hiram seal of approval.
Walnut Encrusted Salmon
4 (5 to 6 ounces each) salmon fillets
2 tablespoons Dijon mustard
coarse black pepper
1/3 cup finely chopped English walnuts
1/3 cup bread crumbs
1 tablespoon fresh, chopped majoram
1 tablespoon fresh, chopped thyme
1 tablespoon fresh, chopped rosemary
4 teaspoons olive oil
1/4 teaspoon salt
lemon wedges
Preheat oven to 425°. Grease a baking dish and place salmon, skin side down in it. Brush top of each fillet with mustard (go easy on this…a little goes a long way) and sprinkle with coarse black pepper.
In a small bowl, mix chopped nuts, bread crumbs, fresh herbs, and salt. Add olive oil and mix well. Divide mixture amongst the flillets and pat firmly on top of salmon. Bake for 12-15 minutes or until crust begins to brown and fish flakes easily with a fork. Serve with lemon wedges.
