1 cup walnuts
2 tablespoon dry breadcrumbs
2 tablespoon grated lemon rind
1 tablespoon olive oil
1 tablespoon chopped fresh dill (or 1 teaspoon dried dill)
Salt and pepper, to taste
4 salmon fillets, skin-on, about 1 lb.
2 teaspoon Dijon mustard
In food processor, process walnuts, breadcrumbs, lemon rind, oil, dill and salt and pepper to taste, using pulsing action until crumbly [mixture should slightly stick together]; set aside.
Place salmon fillets, skin side down, and brush tops with mustard. Divide crust mixture evenly among fillets; press onto mustard. Cover with plastic wrap and refrigerate at least 15 minutes or up to 2 hours.
Place salmon fillets on baking pan. Bake at 350°F about 15 minutes or until salmon flakes with fork. Drizzle with a little lemon juice.
YIELD: Makes 4 servings.
SOURCE: Adapted from recipe at California Walnuts