1 cup California walnuts halves and/or large pieces
3 tablespoons powdered sugar
1 cup canola oil
3 tablespoons butter, unsalted
1/2 teaspoon black pepper, ground
vinaigrette
1/2 cup extra-virgin olive oil
3 tablespoons lemon juice, fresh
2 tablespoons champagne vinegar
2 tablespoons lemon zest (from about 2 lemons), grated
1 tablespoon white corn syrup
1 tablespoon shallots, minced
1 teaspoon kosher salt
1/2 teaspoon black pepper, ground
salmon
9 salmon fillets, about 4 ounces each, skin on
Kosher salt and black pepper, ground
2 tablespoons olive oil, or nonstick cooking spray as needed
6 cups (more or less) spring pea sprouts or mixed tiny salad greens (about 3 ounces total)
*For each step in this recipe, if you use plain salt, use about half the amount as for kosher salt.
Preparation
To make the candied walnut butter, bring the water and 2 teaspoons kosher salt to a boil in a medium-sized saucepan. Add the walnuts, return to a boil, and boil for 2 minutes. Drain the walnuts thoroughly, and while they are warm, toss them together in a bowl with the powdered sugar, until the walnuts are coated. In a clean, dry, medium-sized saucepan, heat canola oil over moderate heat to 350º F. Add the walnuts and fry them, stirring almost constantly with a skimmer or slotted spoon, for about 2 minutes, or until the walnuts are golden brown; be careful not to let them get too dark. With a skimmer or slotted spoon, lift the nuts from the oil and place them on a sheet of parchment paper or foil to cool.
Transfer the walnuts to a food processor fitted with the metal blade. Add the butter, pepper, and 1 teaspoon kosher salt. Process for a minute or two, until the walnuts are finely ground and blended with the butter, stopping once or twice to scrape down the sides with a rubber spatula. Scrape the candied walnut butter into small bowl, cover with plastic wrap and set aside. To make the vinaigrette, place the olive oil, lemon juice, vinegar, lemon zest, corn syrup, shallots, salt and pepper in a screw-topped jar. Cap tightly, and shake vigorously to blend. Alternately, you may whisk the ingredients together in a small bowl. Set aside. (If you have extra vinaigrette, it will make a good dressing for another salad.) Preheat the oven to 350º F, and cover a large shallow baking pan with foil or parchment paper. To prepare the salmon, season the fillets on both sides with salt and pepper. Film a large, heavy skillet with the olive oil, or coat with nonstick cooking spray, and place over moderately high heat. When the skillet is hot, put in the salmon, skin side down. Cook for 1-2 minutes, until browned, then turn and cook 1-2 minutes more, until browned on that side.
Transfer the salmon, skin side down, to the prepared baking sheet. Spread the prepared candied walnut butter over the top of each salmon fillet, dividing it evenly. Bake about 10 minutes, until the salmon is just cooked through. (After baking, the skin will peel away from the fish easily.) While the salmon bakes, in a large bowl toss the pea sprouts or salad greens with about 1/3 cup of the vinaigrette, then season with pepper and kosher salt to taste. Divide among individual serving plates, or spread on a large platter, top with the salmon, and drizzle the salmon with some of the remaining vinaigrette.
This better-for-you tuna salad with celery, apples and crunchy walnuts is flavored with an herby green goddess dressing and wrapped in spinach tortillas.
This vegan cake has great flavor and texture similar to a crab cake. Serve with a fresh walnut romesco sauce as a main dish or appetizer, or serve as a salad or sandwich.
Your browser does not support images upload. Please choose a modern one
Sign Up for Our Free Newsletter
Subscribe to our free e-newsletter to receive the latest updates from California Walnuts, including tasty nutritious recipes, health and fitness tips
Please Note
This link connects to a third party website not associated with the California Walnut Board. The link has been provided solely as a convenience to you. The California Walnut Board assumes no responsibility for the accuracy, quality, safety, or nature of the content on the linked site. Click Continue to visit the requested site, or click cancel to remain on the current page.