Autumn Gluten Free Main Dishes Meals Platters Recipes Seasons Spring Summer Winter

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.


(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


  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.

You Might Also Like