How To Make The Best Walnut-Crusted Salmon.

Seafood has to be my favorite categories of food. Can’t go wrong with crab legs or shrimp. This Walnut crusted salmon is the perfect addition to your weekday recipes. If you’re not the biggest fan of salmon go check out my other recipes. My Mexican Street Corn Pasta is definitely one to try. I tell you exactly how to make the creamiest most famous inspired street food dish!

What’s better than tender fish with a crunchy topping? Probably a lot of things but speaking right now, definitely this salmon fillet coated with a tangy, lemon cream sauce, then crusted in a mixture of toasted walnuts, panko bread crumbs, and scallions! The topping toasts up nice and crisp in the oven as the fish cooks to a juicy perfection. Yum. With an amazing side of garlicky roasted zucchini over fluffy scallion rice.

It’s a weeknight luxury that’s just 30 minutes away!

Before I show you how to make the best walnut- crusted salmon. Follow me on Pinterest I constantly post different ideas for recipes as well as different meals to try!

And other random stuff but besides the point : )

Ok, Ok, break out these ingredients…

Ingredients

• 2 Scallions
• 1/2 cup jasmine rice
• 1 lemon
• 1 zucchini
• 1 Garlic Clove
• 1/4 cup Panko
• 1 tsp dried oregano
• 2 TBSP plain yogurt
• 1 1/2 TBSP Sour Cream
• 1 bound of Salmon
• Walnuts
• Salt
• Pepper
• Olive Oil

Bust out these tools.

• Baking sheet
• Medium Pot
• Zester
• Large pan
• 2 Small bowls 
• Paper towels

Stay with me until the end of this blog, and i’ll share one of my favorite kitchen gadgets that make my life in the kitchen so much easier. Buut without further or do let’s get cooking!

The Recipe

How to make the best walnut- crusted salmon.

Step one: Preheat oven to 450 degrees. Wash and dry produce.

Step two: Trim and thinly slice scallions, separating whites from greens. Heat a drizzle of olive oil in a small pot over medium-high heat. Add scallion whites and cook until fragrant, 30 seconds.

Step three: Stir in rice, ¾ cup water and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook, covered, until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

Step four: While rice cooks, finely chop walnuts or crush with whatever heavy. Zest and quarter lemon. Halve zucchini lengthwise; slice crosswise into ¼-inch-thick half-moons. Peel and mince garlic.

Step five: Heat a large drizzle of olive oil in a large pan over medium-high heat. Add panko, walnuts, and two pinches of the oregano. Toast, stirring, until golden and fragrant, 2-3 minutes.

Step six: Turn off heat; transfer walnut mixture to a small bowl. Season with salt and pepper. Wipe out pan.

Step seven: In a second small bowl, combine yogurt, sour cream, half the lemon zest, and a squeeze of lemon juice. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Step eight: Pat salmon* dry with paper towels; season all over with salt and pepper. Place, skin sides down, on a lightly oiled baking sheet. Top each piece of salmon with sauce; spread to coat evenly.

Tip: I used all the sauce on my salmon. I didn’t save any to drizzle. Another mistake but still turned out yummy 🙂

Step nine: Mound tops with walnut mixture, pressing to adhere (no need to coat the undersides). Roast on top rack until salmon is opaque and cooked through, 8-10 minutes.

Step nine: While salmon roasts, heat a large drizzle of oil in pan used for walnuts over medium-high heat. Add zucchini; cook, stirring occasionally, until softened and lightly browned, 5-7 minutes. Add garlic, remaining oregano, a big pinch of salt, and pepper. Cook, stirring, until fragrant, 1-2 minutes more. Taste and season with salt and pepper if desired.

Step ten: Fluff rice with a fork; stir in half the scallion greens, remaining lemon zest, and a drizzle of olive oil. Season with salt and pepper.

Step eleven: Divide salmon, zucchini, and rice between plates. Drizzle sauce over salmon (if you saved some) and sprinkle with remaining scallion greens. Garnish with remaining lemon wedges on the side.

Salmon is fully cooked when the temperature reaches 145 degrees F.

Step twelve: Serve!!

How quick and how easy! That’s my how to make the best walnut-crusted salmon. That’s no surprise to anyone. I want to make the simplest, dummy proof recipe for you all. I want to make the most understandable and easy to read ‘how to make’ recipes! So leave a comment on what helps you in a recipe. And while you’re there sign up for emails so you never have to miss how to recipes!

My Favorite Kitchen Gadgets.

As promised I am going to give you all of my favorite Kitchen gadgets that don’t make my cooking better but definitely makes it a lot easier. Ok, lets get started, my number one…

Spurtels. yes you read me right. Pronounced spert-al, nothing compare these are great for everything cooking, there is not one thing you can’t cook with spurtels. they have a rounded edge making it easy to scrape the inside of any bowl or pot. They are also wooded so they can take any amount of heat. Multipurpose and I’m so here for it!

I can go on and on about how amazing these things are but that wouldn’t be too fun to read. Before you go I want to share one more gadget with y’all. If you head over to my shop page I’ve talked about spurtles and how my boyfriends grandma gave them to me. Well this year for Christmas she popped off!

This, this is an Ulu. It’s an alaskan knife that pretty much cuts like a pizza cutter but its just way more advance. Give it a try or gift it! that’s all I have for this post, but make sure you sign up for emails, because I might be posting twice a week now! I know you’re just as excited as I am!

As always keep cooking

!