Maple Walnut Crusted Salmon

Maple Walnut Crusted Salmon

Maple Walnut Crusted Salmon

Memorial Day celebration is upon us which means it’s a good time to enjoy a good old fashioned barbeque with family and friends.  We often do chicken, occasionally steaks with grilled vegetables but this year I want to add salmon.  I found it at a great price this week at my local Fred Meyer.  (No, I am not compensated for saying that!)  I look for wild Alaskan salmon versus farm salmon.  Dr Weil, an integrative medicine expert, says this about wild vs farm. Wild salmon “tastes better, is more nutritious than farmed Atlantic salmon, and eating it does not have the environmental impact or health consequences of relying on farmed salmon.”  Plus it is higher in omega-3 fatty acids which, of course are our heart health’s best friends.  I hope your “summer kick-off” weekend is fabulous and fresh and fun!

This recipe is an adaptation from Mel’s Kitchen Cafe, a tried-and-true food blog which inspires me and comes highly recommended!

Maple Walnut Crusted Salmon

Total Time: 30 minutes

Yield: 6

Maple Walnut Crusted Salmon

  • Maple Walnut Crusted Salmon
  • 2 to 2 1/2 pounds wild Alaskan salmon fillets
  • 2 Tbsp butter
  • 1/3 cup pure maple syrup
  • 1 tsp Worcestershire sauce
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp ground mustard
  • 1/2 cup walnuts
  • Cooking Spray
  • Fresh lemon wedges for serving
  1. Preheat the grill to medium heat.
  2. Combine butter, maple syrup, Worcestershire sauce, salt, pepper and mustard in a medium saucepan placed over medium heat. Stir to combine and warm, about 3-4 minutes. Remove from heat and let cool to room temperature.
  3. Toast walnuts by placing in a dry skillet and heating over medium heat, tossing frequently, until golden and toasted. Remove from heat; let the walnuts cool to room temperature and then chop finely.
  4. Place the salmon fillets (ok to have the skin on) in a gallon-sized ziploc bag. Pour the maple marinade over the salmon, coating the salmon pieces evenly. Seal the bag and refrigerate for 30 minutes or up to 4 hours.
  5. Place marinated salmon on a double sheet of foil that has been lightly sprayed with nonstick cooking spray. Press chopped toasted walnuts onto the top of each salmon fillet and sprinkle with a little salt.
  6. Seal the foil around the salmon (like wrapping a present). Slide salmon packet on to the grill. Close the lid. Grill for about 10 minutes or until salmon flakes easily with a fork. Avoid overcooking. Serve immediately with fresh lemon wedges.
http://insidekarenskitchen.com/maple-walnut-crusted-salmon/

 

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