Honey and Walnut Crusted Salmon
California Walnuts
Nonstick cooking spray
2 garlic cloves, minced
1 1/2 pounds salmon fillet
Freshly ground sea salt and pepper
1/2 cup finely chopped Kirkland
Signature walnuts
2 tablespoons stone-ground mustard
2 tablespoons honey
4 cups baby arugula or spring
mix greens
2 teaspoons finely chopped fresh
basil or tarragon
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
Preheat oven to 400°F. Coat a baking sheet with cooking spray.
Remove skin from salmon and cut into 4 pieces. Place on the baking sheet and season
to taste with salt and pepper.
In a small bowl, stir together mustard, honey, herbs and garlic. Spread over the top
and sides of the salmon.
Sprinkle 2 tablespoons walnuts over each piece of salmon.
Bake for 10-15 minutes, or until the surface of the salmon flakes easily with a fork.
Place salad greens in a bowl and toss with oil and vinegar. Season to taste with salt
and pepper.
Divide the salad among 4 plates and top with salmon. Makes 4 servings.
