Baked Rosemary, Almond and Flax Seed Encrusted Salmon with French Walnut Vinagrette
- 2 fresh salmon fillets, washed and patted dry.
- 1 cup white wine
- 1/2 cup olive oil
- 1 *Crust*
- 1/4 cup whole flax seeds
- 1/4 cup sliced almonds
- 2 fresh rosemary sprigs
- 1 tbsp fresh thyme
- 1 *French Walnut Vinagrette*
- 4 tbsp walnut oil
- 1 tbsp balsamic vinegar
- 1 tsp dijon mustard
- 1/4 tsp garlic powder
- 1/4 tsp white pepper
- 1 dash salt & pepper to taste
- Preheat oven to 400 .
- Soak salmon fillets flesh side down in a small dish with white wine and olive oil for 30 minutes.
- Line a baking sheet with parchment paper and spray with nonstick cooking spray for easier cleanup.
- In a food processor, mix all ingredients for the crust.
- Pulse until well combined and coarsely ground.
- Transfer the crumbs to a large shallow bowl for coating.
- Roll the flesh side of the marinated salmon and the sides into the crust crumbs.
- Set coated salmon crusted side up on the baking sheet.
- Bake salmon for 20 to 25 minutes or until salmon easily flakes.
- While salmon is cooking, mix all vinagrette ingredients and refrigerate until ready to serve.
- When done, plate and spoon walnut vinagrette over top of salmon.
- Serve with your favorite sides.
salmon, white wine, olive oil, crust, flax seeds, almonds, rosemary sprigs, thyme, vinagrette, walnut oil, balsamic vinegar, mustard, garlic, white pepper, salt
Taken from cookpad.com/us/recipes/358211-baked-rosemary-almond-and-flax-seed-encrusted-salmon-with-french-walnut-vinagrette (may not work)