Walnut-Crusted Salmon
A elegant dish featuring wild salmon fillets coated with a flavorful walnut crust, enhanced with pomegranate molasses and aromatic anise. Served over daikon radishes and garnished with fresh cilantro.
Ingredients
- •2 piece daikon radishes
- •2 tablespoons Extra virgin olive oil
- •1 dash smoked salt
- •2 piece wild salmon fillets
- •¾ cup raw walnuts or pecans
- •2 tablespoons pomegranate molasses
- •1 teaspoon ground anise seed
- •¾ teaspoon sea salt
- •2 tablespoons Cilantro
- •chopped
- •for garnish
Cooking Instructions
- 1.
Place oven rack in the middle position and preheat oven to 350°F.
10 min
- 2.
In a baking dish, toss the radishes with a drizzle of olive oil and smoked salt.
2 min
- 3.
Place the salmon on top of the radishes, skin down.
1 min
- 4.
Pulse the walnuts in a grinder until finely ground.
2 min
- 5.
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.
3 min
- 6.
Spoon the paste over the salmon, distributing it evenly.
2 min
- 7.
Bake uncovered for 15 minutes or until the salmon easily flakes away when tested with a fork.
15 min
- 8.
Place on serving plates and sprinkle with cilantro.
1 min
- 9.
Serve right away.
1 min
