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.
Ingredients
Peach Salsa
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2 peaches
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1 cup cherry tomatoes, quartered
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1 cup fresh grilled corn kernels
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¼ cup red onion, diced
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1 jalapeño, diced
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¼ cup fresh basil, chopped
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Juice of one lime
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½ tsp salt
Salmon
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1 cup California walnuts
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½ cup panko bread crumbs
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¼ Parmesan cheese, grated
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1 tsp garlic powder
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½ tsp paprika
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½ tsp salt
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¼ tsp black pepper
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Zest of 1 lemon
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4 (6oz) salmon fillets
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2 Tbsp Dijon mustard
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1 Tbsp honey
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1 Tbsp olive oil
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2 Tbsp hot honey
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Fresh basil, to taste
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Lemon wedges, to taste
PREPARATION
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Preheat the oven to 425°F and line a baking sheet with parchment paper.
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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.
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Add the California walnuts to a food processor and pulse until finally chopped being careful not to over pulse into a paste.
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In a shallow bowl, combine the California walnuts, panko bread crumbs, Parmesan cheese, garlic powder, paprika, salt, black pepper and lemon zest.
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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.
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Generously press the California walnut mixture onto the salmon fillets. Lightly drizzle with olive oil.
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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.
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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.
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