Baked Salmon Fillet with Walnut Sauce
- 2 fresh Kirkland Signature Salmon Fillets (1 1/2-2 pounds each)
- 3 tablespoons canola oil, plus more for greasing baking dish
- 1 large white onion, minced
- 2 large red bell peppers, cored and diced
- 3 tablespoons Hungarian or Spanish paprika
- 2 tablespoons tomato paste
- 1 cup walnut halves
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 24 ounces sour cream
- Juice of 1 lemon
- Lemon wedges, for garnish
Preheat oven to 400 degrees. Place salmon in an oiled baking dish.
Heat 3 tablespoons oil in a skillet and add onions. Turn the heat to low, cover and cook, stirring occasionally, until onions become soft and pasty (do not brown).
Add bell pepper and cook until soft. Stir in paprika and tomato paste and remove from the heat.
Briefly toast walnuts, being careful not to burn. Let cool briefly, then add walnuts, salt, pepper and sour cream to onions and bell peppers. Mix well.
Spread sauce thickly over the salmon. Drizzle with lemon juice. Bake salmon for about 10 minutes per inch of thickness of fish and sauce (about 15 minutes). Serve with lemon wedges.
Makes 6 servings.
Tip: This recipe goes wonderfully with an Alsatian Riesling.