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Walnut Crusted Salmon

Walnut Crusted Salmon
Recipe Date:
September 28, 2020
Serving Size:
Cook Time:
Imperial (US)
  • 2 Wild salmon fillets, 6 to 8 ounces each
  • 2 (4-inch-long) daikon radishes, thinly sliced
  • Extra virgin olive oil
  • Dash of smoked salt
  • 3/4 cup Raw walnuts or pecans
  • 2 tbsps Pomegranate molasses
  • 1 tsp Ground anise seed or ground star anise
  • 3/4 tsp Sea salt
  • Cilantro, chopped, for garnish

Place oven rack in the middle position and preheat oven to 350°F.

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

Place the salmon on top of the radishes, skin down.

Pulse the walnuts in a grinder until finely ground.

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

Spoon the paste over the salmon, distributing it evenly.

Bake uncovered for 15 minutes or until the salmon easily flakes away when tested with a fork.

Place on serving plates and sprinkle with cilantro.

Serve right away.