Wednesday, September 26, 2012

Walnut Crusted Salmon with Mango Mustard

Like I said before...I am not a fan of salmon, but I know how good it is for me so I have been experimenting with it.  I believe that you can learn to like anything if you just find the right way to prepare it.  Much to my fiance's dismay, I am still trying to prove that to him by slipping mushrooms and onions into his food lol.  
This is the perfect dish for entertaining the presentation is gorgeous, the taste is unreal, and, if you make the crumbs and sauce ahead of time, it only takes 20 min to have dinner ready and on the table.

- 2.5 oz raw walnuts
- 1.5 T Flax seeds
- 1/2 tsp dried dill
- 1/4 tsp salt
- Zest of 1 lemon
- Dash or 2 of salt free all purpose seasoning

- 1.5 T Apple cider vinegar
- 1.5 T Dijon Mustard
- 1 tsp honey
- 1 c mango

- 16 oz Salmon

Make Ahead:
I like to make my sauce and "breadcrumbs" ahead so the sauce can sit and the flavors can blend.  Plus it makes this dish one of the quickest and easiest dishes to prepare once those things are made.
- For the Crust: Place walnuts in a nutribullet, vitamix, or food processor and blend until they look like breadcrumbs.  Transfer to a bowl, add all other ingredients, cover and refrigerate until ready to use
- For the Sauce: Place all ingredients into a nutribullet/vitamix/food processor and blend well.  (Note: I am not sure if a food processor will give you the smoothest texture possible.  It may come out chunkier, but it will still taste AMAZING)

- Preheat oven to 350 F
- Place salmon skin side down on a dish.  Place half of sauce in a seperate bowl.  Use this bowl of sauce to brush/spread on salmon.
- Top with breadcrumbs and let sit for an hour in the refrigerator
- Spray lightly with Pam
- Cook for 20 min or until salmon flakes easily with a fork

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