Salmon with Walnut Crust
Salmon with walnut crust is a delicious recipe, ideal for the Lent season, due to its rich flavor and the simplicity of cooking it. It is an easy preparation with few ingredients and an unmatched taste.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
2
Servings
- 2 salmon, 300 g each
- 1 egg
- 120 grams walnuts, chopped
- 1 tablespoon fresh parsley, chopped
- 2 tablespoons salt, low sodium
- 1 teaspoon ground pepper
- 50 milliliters olive oil
- 400 grams button mushrooms, white
- 30 milliliters white wine
Preparation
10 mins
20 mins
Low
- Preheat the oven to 190° C.
- For the walnut crust: in a bowl, separate the egg white and yolk. Finely chop the walnut and add it to the egg white. Finely chop the parsley, add it to the previous mixture, and stir well. Add salt and pepper.
- Cut the salmon fillets to even them out. Season with salt and pepper and add the crust mixture, pressing gently.
- Pour oil onto a baking tray and place the salmon. Bake for 10 minutes.
- On a cutting board, slice the mushrooms and heat a little oil in a 20 cm diameter skillet.
- Add the mushrooms and sauté them over high heat for 10 minutes. Incorporate the white wine and let it reduce completely. Add salt and pepper.
- Remove the salmon from the oven.
- Serve the mushrooms on a plate and place the salmon on top.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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