Walnut-Crusted Salmon with Walnut Buttermilk Cheese Sauce

Total Time
8 Hrs, 30 Mins

Total Time

Prep Time
15 Mins
Cook Time
8 Hrs, 15 Mins
Total Time
8 Hrs, 30 Mins


610 cal
Total Fat
42 g
Polyunsaturated Fat
24 g
155 mg
300 mg
13 g
Dietary Fiber
3 g
45 g


For the Walnut Buttermilk Cheese Sauce:

  • 1 cup California walnuts
  • 1/2 cup buttermilk
  • 1/4 cup feta cheese
  • 2 tablespoon heavy cream
  • 1/4 teaspoon pepper, to taste

For The Walnut-Crusted Salmon:

  • 1/3 cup California walnuts
  • 1/4 cup plain breadcrumbs
  • 1 whole egg, beaten
  • 4  6-ounce portions of salmon fillets with skin on one side
  • 3 cups fresh spinach
  • Salt and pepper to taste


For The Walnut Buttermilk Cheese Sauce:

  1. Place walnuts in a bowl and pour the buttermilk over them. Cover and refrigerate for 8-12 hours; best overnight.
  2. In a food processor or blender, puree the walnuts, buttermilk, Feta cheese, heavy cream and pepper until smooth.

For the Walnut-Crusted Salmon:

  1. Preheat oven to 400°F.
  2. Stem, wash and drain spinach. Refrigerate until ready to use.
  3. Rinse and dry fish. Refrigerate until ready to use.
  4. For coating mixture, finely chop walnuts with bread crumbs in a food processor. Place on a dinner plate.
  5. Dip the flesh side of the salmon in the beaten egg, then in the walnut crumb mixture. Place on a baking pan, skin-side-down. Bake in preheated 400°F oven for 12-15 minutes, or until cooked through.
  6. While fish is cooking, wilt spinach in a nonstick sauté pan; water that clings to leaves from washing will be sufficient to keep it from burning. This will take 1 minute or less.
  7. Place a portion of the sautéed spinach on the bottom of each plate and then layer a piece of salmon on top.  Finish by drizzling the buttermilk cheese sauce on top of the salmon and serve immediately.