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Salmon with Walnut and Rosemary Crust, Radicchio and Lemon

February 23, 2015

The flavor of walnuts benefits greatly when roasted and the skins rubbed away. Here they’re used as a crust on salmon, that when served with slightly bitter radicchio and lemon, makes for a balanced delicious taste. Buy your walnuts from a busy gourmet grocer or health food store to ensure freshness.


Ingredients

(Serves 4)

2 cups walnuts

2 tbsp + extra finely chopped rosemary

1 tsp salt flakes

4 x 180 – 200 g pieces fresh Salmon fillet

extra virgin olive oil

salt flakes & freshly cracked black pepper

2 handfuls radicchio or mixed salad leaves

4 lemon cheeks / wedges

Method

  1. Preheat oven to 200 c.
  2. Roast the walnuts for 10 – 15 minutes until golden brown. Leave to cool a little before placing in the middle of a tea towel.
  3. Gather up the corners and rub the skins away from walnuts. Using a coarse sieve or colander, shake to separate the skins from the nuts.
  4. Place the nuts in a food processor together with the rosemary and salt flakes and pulse until the texture of coarse breadcrumbs. Transfer to a bowl.
  5. Lightly rub the salmon with a little olive oil and season.
  6. Evenly press the nuts onto the salmon fillet and place on a baking paper-lined baking tray.
  7. Bake in the oven for 10 minutes.
  8. Serve on radicchio leaves drizzled with extra virgin olive oil and with a lemon cheek on the side.
  9. Garnish with the extra chopped rosemary and a little more salt flakes.

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