WALNUT CRUSTED SOCKEYE SALMON
I created this recipe while caring for a fried with esophageal cancer. I wanted to feed him something that would satiate him, that he would enjoy, but also had anti-inflammatory properties. I served it with braised kale.
Salmon is high in a compound called Astaxanthin which is a keto-caratenoid responsible for giving salmon it’s pink color. A chain of conjugated double bonds are responsible for the beautiful salmon color and the powerful, anti-inflammatory antioxidant function.
Ingredients
Ingredients
6-8oz salmon fillet (entree size)
12 oz sprouted, dehydrated raw walnuts per salmon fillet
½ cup coconut oil
12 Tbsp GF bread crumbs
2 Tbsp chopped parsley
2 Tsp lemon zest
½ tsp fresh grated garlic
½ tsp cumin
½ tsp smoked paprika
1 tsp salt
¼ tsp cracked pepper
Instructions
Pulse the walnuts in a food processor until they become fine and grainy - do not over process or they will turn into a paste.
Using a microplane, grate lemon zest.
Preheat oven to 450 degrees
In a mixing bowl combine the bread crumbs, spices, lemon zest, chopped parsley, and fresh grated garlic. Stir in the walnut crumbles.
Wash and pat dry the salmon.
Press the crumb mixture onto the salmon fillet.
Place fillets on parchment paper on a sheet pan in the preheated oven for 8-10 minutes until crust browns and salmon is firm.
Notes
Salmon is high in a compound called Astaxanthin which is a keto-caratenoid responsible for giving salmon it's pink color. A chain of conjugated double bonds are responsible for the beautiful salmon color and the powerful, anti-inflammatory antioxidant function.
