Walnut-crusted salmon recipe for a healthy dinner option

Ingredients for Walnut-crusted salmon

• 2 daikon radishes, thinly sliced

• 60 ml extra virgin olive oil

• dash smoked salt

• 2 wild salmon fillets, 170–225 g each

• 90 g raw walnuts or pecans

• 30 ml pomegranate molasses

• 5 ml ground anise seed or ground star anise

• 4 g sea salt

• coriander, chopped (for garnish)

How to make Walnut-crusted salmon

1. Position the oven rack in the middle and preheat the oven to 180°C (fan) / 190°C (conventional).

2. In a baking dish, toss the radishes with a drizzle of olive oil and smoked salt.

3. Lay the salmon on top of the radishes, skin side down.

4. Pulse the walnuts in a grinder until finely ground.

5. In a medium bowl, whisk together the molasses, anise seed, and salt to create a smooth glaze. Stir in the ground walnuts to form a thick paste.

6. Spoon the paste over the salmon, ensuring it is evenly distributed.

7. Bake uncovered for 15–20 minutes, or until the salmon flakes easily when tested with a fork.

8. Transfer to serving plates and sprinkle with chopped cilantro.

9. Serve immediately.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.