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The ingredients needed to make Baked Rosemary, Almond and Flax Seed Encrusted Salmon with French Walnut Vinagrette:
- Prepare 2 fresh salmon fillets, washed and patted dry.
- Get 1 cup white wine
- Get 1/2 cup olive oil
- Use 1 Crust
- Use 1/4 cup whole flax seeds
- You need 1/4 cup sliced almonds
- Get 2 fresh rosemary sprigs
- You need 1 tbsp fresh thyme
- Take 1 French Walnut Vinagrette
- Prepare 4 tbsp walnut oil
- You need 1 tbsp balsamic vinegar
- Take 1 tsp dijon mustard
- Use 1/4 tsp garlic powder
- You need 1/4 tsp white pepper
- Provide 1 dash salt & pepper to taste
Steps to make Baked Rosemary, Almond and Flax Seed Encrusted Salmon with French Walnut Vinagrette:
- Preheat oven to 400 °.
- Soak salmon fillets flesh side down in a small dish with white wine and olive oil for 30 minutes.
- Line a baking sheet with parchment paper and spray with nonstick cooking spray for easier cleanup.
- In a food processor, mix all ingredients for the crust. Pulse until well combined and coarsely ground. Transfer the crumbs to a large shallow bowl for coating.
- Roll the flesh side of the marinated salmon and the sides into the crust crumbs. Set coated salmon crusted side up on the baking sheet.
- Bake salmon for 20 to 25 minutes or until salmon easily flakes.
- While salmon is cooking, mix all vinagrette ingredients and refrigerate until ready to serve.
- When done, plate and spoon walnut vinagrette over top of salmon. Serve with your favorite sides.
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