Sunday, July 5, 2009

Sockeye Salmon Ala Helen

At length I have discussed the great many things I learned from shadowing my mother in the kitchen. Her wisdom is never lost on me. Helen's rustic baked salmon with almonds and dill is another family favorite. In this version, finely chopped toasted walnuts with lemon zest and fresh dill encrust a beautiful piece of sockeye salmon. There is a fine line between undercooked and overcooked salmon, and while I may have moved closer to the overcooked side, the flavor more than made up for the cooking time error. Bottom line-- watch the fish! Since sometimes all you really need to serve is one, this dish can obviously be adjusted for a crowd.

Walnut Encrusted Sockeye Salmon
Adapted from my mom (Helen)
Serves 1

1 8 oz. sockeye salmon fillet
1/2 cup toasted walnuts
2 fresh springs dill, finely chopped
zest of one lemon
1 teaspoon kosher salt
1 teaspoon black pepper
1/2 tablespoon whole grain mustard

Pre-heat oven to 400 degrees. In a food processor grind the cooled walnuts until finely chopped. Add the dill, lemon zest, salt and pepper, and pulse for a few seconds until everything is combined. Apply a thin coat of mustard to the fish. Place an even coat of walnut mixture on top of the mustard. Place onto a greased pan and bake for 15 minutes.


Anonymous said...

Any suggestions for someone that dislikes dill?? Thanks.

BMK said...

Great combo of flavors. Looks easy too. I bet this would be great on the grill.

Kanella said...

Dill is a key to this recipe. Parsley would work well but the dill is subtle and pairs well with the salmon.

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