Hot Honey California Walnut-Crusted Salmon with Fresh Peach Salsa

Hot Honey California Walnut-Crusted Salmon with Fresh Peach Salsa

DESCRIPTION

Flaky salmon topped with a savory walnut crust, baked until golden and finished with a drizzle of hot honey and a fresh and colorful peach salsa.

Total Time
35 Mins
Serves
4
Serving Size
1 salmon filet with ½ cup of peach salsa
Meal
Dinner Lunch
Course
Main

Total Time

Prep Time
20 Mins
Cook Time
15 Mins
Total Time
35 Mins

Nutrition

Calories
655 cal
Total Fat
38 g
Saturated Fat
5 g
Polyunsaturated Fat
33 g
Cholesterol
94 mg
Sodium
895 mg
Carbohydrates
41 g
Dietary Fiber
6 g
Total Sugars
24 g
Added Sugars
13 g
Protein
42 g
Vitamin D
0.2 mcg
Calcium
92 mg
Iron
4 mg
Potassium
1287 mg

Ingredients

Peach Salsa

  • 2 peaches

  • 1 cup cherry tomatoes, quartered

  • 1 cup fresh grilled corn kernels

  • ¼ cup red onion, diced

  • 1 jalapeño, diced

  • ¼ cup fresh basil, chopped

  • Juice of one lime

  • ½ tsp salt

Salmon

  • 1 cup California walnuts

  • ½ cup panko bread crumbs

  • ¼ Parmesan cheese, grated

  • 1 tsp garlic powder

  • ½ tsp paprika

  • ½ tsp salt

  • ¼ tsp black pepper

  • Zest of 1 lemon

  • 4 (6oz) salmon fillets

  • 2 Tbsp Dijon mustard

  • 1 Tbsp honey

  • 1 Tbsp olive oil

  • 2 Tbsp hot honey

  • Fresh basil, to taste

  • Lemon wedges, to taste

Preparation

  1. Preheat the oven to 425°F and line a baking sheet with parchment paper.

  2. Make the peach salsa by combining the peaches, tomatoes, corn, red onion, jalapeños, basil, lime juice, and salt in a bowl. Gently toss and then set aside while preparing the salmon.

  3. Add the California walnuts to a food processor and pulse until finally chopped being careful not to over pulse into a paste.

  4. In a shallow bowl, combine the California walnuts, panko bread crumbs, Parmesan cheese, garlic powder, paprika, salt, black pepper and lemon zest.

  5. Pat the salmon fillets dry and add them to the prepared baking sheet. Mix the Dijon mustard, honey and olive oil and gently brush over the salmon.

  6. Generously press the California walnut mixture onto the salmon fillets. Lightly drizzle with olive oil.

  7. Bake for 12 to 15 minutes, or until the salmon is cooked through and flaky with a golden walnut crust. Salmon should reach an internal temperature of 145°F.

  8. Finish each salmon fillet with a light drizzle of hot honey. Serve with a side of the fresh peach salsa, fresh basil and lemon wedges.