Name: Flaxseed-Crusted Salmon with a Grape and Walnut Salsa
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 1 cup walnut halves; 4 skin-on salmon fillets (6 ounces each), pin bones removed; 2 tablespoons Dijon mustard; Kosher salt and freshly ground black pepper; 2 tablespoons ground flaxseed; 8 tablespoons extra-virgin olive oil; 2 tablespoons red wine vinegar; 1 tablespoon raw honey; 3 cups seedless red grapes, halved; 1/2 cup chopped fresh flat-leaf parsley; 2 scallions, thinly sliced

Directions

Preheat the oven to 350˚. Place the walnuts on a sheet pan and cook until lightly toasted, about 8 minutes. Transfer the walnuts to a cutting board and when cool enough to handle, roughly chop and set aside.
Increase the oven temperature to 400˚. Line a sheet pan with foil. Using paper towels, pat the fish fillets dry. Evenly coat each salmon fillet with 1/2 tablespoon of the mustard. Season the fillets on all sides with salt and pepper and then sprinkle 1/2 tablespoon of the flaxseed on top of each piece of fish, gently pressing them into the flesh. Place the fish on the lined sheet pan and drizzle each fillet with 1 tablespoon of the olive oil. Transfer to the oven and bake until the fish reaches an internal temperature of 125˚, about 10 minutes.
Meanwhile, in a medium bowl, whisk together the remaining 4 tablespoons olive oil, the vinegar and honey. Season with a pinch of salt and a twist of black pepper. Add the walnuts, grapes, parsley and scallions and toss together.
When the fish is done, remove it from the oven, top each piece with a generous amount of salsa and serve.

Photograph by Ed Anderson

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Flaxseed-Crusted Salmon with a Grape and Walnut Salsa

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