4 6-ounce portions of salmon fillets with skin on one side
3 cups fresh spinach
Salt and pepper to taste
Preparation
For The Walnut Buttermilk Cheese Sauce:
Place walnuts in a bowl and pour the buttermilk over them. Cover and refrigerate for 8-12 hours; best overnight.
In a food processor or blender, puree the walnuts, buttermilk, Feta cheese, heavy cream and pepper until smooth.
For the Walnut-Crusted Salmon:
Preheat oven to 400°F.
Stem, wash and drain spinach. Refrigerate until ready to use.
Rinse and dry fish. Refrigerate until ready to use.
For coating mixture, finely chop walnuts with bread crumbs in a food processor. Place on a dinner plate.
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.
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.
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.
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.
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