A delicately spiced dish with a sweet crust of walnut.
4 salmon fillets, with skin
80g walnuts, roughly chopped
3 tbsp. maple syrup, agave or honey
1 tsp. apple cider vinegar
1 tsp. Dijon mustard
1 tbsp. coconut oil, odourless or sunflower oil
1-2 tsp. paprika
¼-½ tsp. chili flakes, optional
Preparation time – 10 mins, cooking time – 14 mins
Pre-heat the oven to 425°F, gas mark 7, 220°C (200°C fan-assisted).
Wash and pat dry the salmon fillets and set aside. Then roughly chop the walnuts and set aside.
In a bowl mix together the maple syrup, mustard and apple cider vinegar then add in the walnuts and combine together.
Heat a non-stick frying pan with 1 tbsp. coconut oil and when it’s hot, add the salmon fillets to the pan skin side up. Keep moving the salmon so it doesn’t stick to the pan and then turn over the salmon after 1 minute and cook skin side down for a further 1minute.
Transfer the salmon to a tray pre-lined with baking paper or silicone baking mat and season each fillet with sea salt, paprika, chili flakes if you like that extra spice and black pepper and rub it in with the back of a spoon. Spoon the walnut and maple syrup mixture on top of the salmon, any extra walnuts can be placed around the salmon and used for garnish.
Place in the pre-heated oven for 12 minutes. Once cooked, serve immediately.
LISA’S TIP – You can place the salmon in the oven instead of pan frying it, I like the taste pan frying gives to the salmon. You can leave the salmon to marinate with the topping on top for a couple of hours. Perfect with a side dish of harissa cauliflower rice, or I like to serve mine in lettuce wraps.