Walnut Crusted Salmon with Walnut Buttermilk Cheese Sauce

Recipes

Walnut Crusted Salmon with Walnut Buttermilk Cheese Sauce

Submitted By: Janet Ryan

Ingredients

Walnut/Buttermilk/Feta Cheese Sauce:

1 cup California walnuts

½ cup buttermilk

¼ cup Feta cheese

2 tbsp. heavy cream

¼ tsp. pepper, to taste

Walnut Crusted Salmon:

1/3 cup California walnuts

¼ cup plain bread crumbs

1 whole egg, beaten

4 6-oz. portions of salmon fillets with skin on one side

3 cups fresh spinach

salt and pepper to taste

Directions

Walnut/Buttermilk/Feta 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.

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^oF oven for 12-15 minutes, or until cooked through.
While fish is cooking, wilt spinach in a non-stick sauté pan; water that clings to leaves from washing will be sufficient to keep it from burning. This will take 1 minute or less.