Walnut-Crusted Salmon

Ingredients for Walnut-Crusted Salmon

• 2 (4-inch-long) daikon radishes, thinly sliced

• Natives Olivenöl extra

• Dash of smoked salt

• 2 wild salmon fillets, 6 to 230g each

• 110g raw walnuts or pecans

• 2 tablespoons pomegranate molasses

• 1 teaspoon ground anise seed or ground star anise

• 3/4 teaspoons sea salt

• Coriander, chopped, for garnish

How to make Walnut-Crusted Salmon

Place oven rack in the middle position and preheat oven to 177°C.

In a baking dish, toss the radishes with a drizzle of olive oil and smoked salt.

Place the salmon on top of the radishes, skin down.

Pulse the walnuts in a grinder until finely ground.

In a medium bowl, whisk molasses, anise seed, and salt to create a smooth glaze. Stir in the ground walnuts to form a thick paste.

Spoon the paste over the salmon, distributing it evenly.

Bake uncovered for 15 minutes or until the salmon easily flakes away when tested with a fork.

Place on serving plates and sprinkle with coriander.

Serve right away.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.