This dish was inspired by something I ate at Grand Café the summer of 2018. My recipe pales in comparison to Chef Jamie’s, but it’s unique and a fun way to eat salmon. The green bean and pea salad is fresh and great for Spring.
Walnut Crusted Salmon with Green Bean and Pea Salad
Servings: 2 people
Ingredients
Salmon
- 2 salmon filets
- 1/2 cup walnuts, chopped
- Zest from 1 lemon
- 2 tbsp Dijon mustard
- 2 tbsp honey
- Salt and pepper
Green Bean and Pea Salad
- 2 cups green beans
- 1 cup peas
- 1/2 cup mayo
- 2 tbsp white wine vinegar
- Salt and pepper
Instructions
- Preheat oven to 350 degrees.
- To make the topping for the salmon, combine chopped walnuts, chopped green onions, lemon zest, and salt and pepper.
- Whisk Dijon mustard and honey together in a small bowl. Using a spoon or a meat brush, spread mustard and honey over the top of the salmon.
- Put walnut topping all over the top of the salmon (don't be afraid to liberally pack it on top.)
- Bake the salmon (skin on) for 20-25 minutes, until flaky.
- While the salmon bakes, steam the frozen peas and green beans until both are cooked but firm (I put them both in a bowl with water and microwave them, but there is definitely a more sophisticated method to do this.)
- With all excess water drained out of the bowl, mix mayo, mustard, and vinegar in with the veggies until coated throughout. Top with salt and pepper.
- Serve the salmon over the green bean and pea salad. Great with white wine 🙂
