Hello everybody, it is Sophie, welcome to our recipe website. Today, I will show you a way to make a special dish, baked rosemary, almond and flax seed encrusted salmon with french walnut vinagrette. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Baked Rosemary, Almond and Flax Seed Encrusted Salmon with French Walnut Vinagrette is one of the most popular of current trending foods in the world. It is appreciated by millions every day. It is easy, it is quick, it tastes yummy. Baked Rosemary, Almond and Flax Seed Encrusted Salmon with French Walnut Vinagrette is something that I’ve loved my whole life. They’re fine and they look wonderful.
To begin with this particular recipe, we have to first prepare a few components. You can have baked rosemary, almond and flax seed encrusted salmon with french walnut vinagrette using 15 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Baked Rosemary, Almond and Flax Seed Encrusted Salmon with French Walnut Vinagrette:
- Get 2 fresh salmon fillets, washed and patted dry.
- Get 1 cup white wine
- Prepare 1/2 cup olive oil
- Prepare 1 Crust
- Get 1/4 cup whole flax seeds
- Make ready 1/4 cup sliced almonds
- Make ready 2 fresh rosemary sprigs
- Make ready 1 tbsp fresh thyme
- Get 1 French Walnut Vinagrette
- Get 4 tbsp walnut oil
- Make ready 1 tbsp balsamic vinegar
- Prepare 1 tsp dijon mustard
- Take 1/4 tsp garlic powder
- Prepare 1/4 tsp white pepper
- Prepare 1 dash salt & pepper to taste
Steps to make Baked Rosemary, Almond and Flax Seed Encrusted Salmon with French Walnut Vinagrette:
- Preheat oven to 400 °.
- Soak salmon fillets flesh side down in a small dish with white wine and olive oil for 30 minutes.
- Line a baking sheet with parchment paper and spray with nonstick cooking spray for easier cleanup.
- In a food processor, mix all ingredients for the crust. Pulse until well combined and coarsely ground. Transfer the crumbs to a large shallow bowl for coating.
- Roll the flesh side of the marinated salmon and the sides into the crust crumbs. Set coated salmon crusted side up on the baking sheet.
- Bake salmon for 20 to 25 minutes or until salmon easily flakes.
- While salmon is cooking, mix all vinagrette ingredients and refrigerate until ready to serve.
- When done, plate and spoon walnut vinagrette over top of salmon. Serve with your favorite sides.
So that’s going to wrap this up with this exceptional food baked rosemary, almond and flax seed encrusted salmon with french walnut vinagrette recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this site in your browser, and share it to your loved ones, colleague and friends. Thank you for reading, I hope this webpage becomes “the place to be” when it comes to baked rosemary, almond and flax seed encrusted salmon with french walnut vinagrette cooking. Go on get cooking!
