From The Washington Post
- 1/2 cup raw unsalted walnut halves
- 1 tablespoon honey
- 1 tablespoon Dijon-style mustard
- 1/8 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 4 (6-ounce) skin-on, center-cut salmon fillets, 3/4- to 1-inch think
Preparation time 20mins
Cooking time 30mins
Pulse the walnuts in a mini food processor until finely chopped. Spread them on a plate.
Preheat the oven to 375. Use nonstick cooking oil spray to grease a baking dish large enough to hold the salmon fillets in a single layer.
Whisk together the honey, mustard, salt, and pepper in a small bowl. Brush the tops and sides of the fillets with the mixture, using all of it.
Use tongs or your hands to press the top of each fillet onto the plate of walnuts, making sure to coat the top evenly and completely. As you work, arrange each coated fillet in the baking dish, skin side down. Bake for 10 to 12 minutes or to the desired degree of doneness.