This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"A thing which I regret, and which I will try to remedy some time, is that I have never in my life planted a walnut. Nobody does plant them nowadays - when you see a walnut it is almost invariably an old tree. If you plant a walnut you are planting it for your grandchildren, and who cares a damn for his grandchildren?" -George Orwell
Sometimes when I have an idea for a recipe it turns out completely different than when I started. This one began with the idea of a peppery tasting candied walnut and salmon. That was it and the first few tries were good, but not what I was looking for.
The first few attempts were with poached salmon and served hot, and that was OK, but the cucumber sauce was pretty bad because it was far too tart. The walnuts were in a sauce that didn't work at all - it was too thin. I had been looking for something along the lines of a spicy but not too sweet praline sauce.
The idea of a candied walnuts just seemed to make sense, but the pepper on its own wasn't right either. The jerk seasoning is just right and helped inform the rest of the dish with the spicy lime yogurt. This is a great recipe to show how you can have a very low sodium dish that has a lot of flavor. The cayenne, tart lime and yogurt, sweetness from the fish, and the spicy candied walnuts all come together to balance just a bit of added salt.
Lastly, this is best served chilled. The chilled salmon not only makes this a great do-ahead meal for a Spring day but is so well balanced by the sauce and candied walnuts.
Servings: 4 | Serving size: 4 ounces salmon with sauce and walnuts
Cooking Time: 30 Minutes
This recipe can be multiplied by 2, 3, 4.
This recipe makes good leftovers since it is designed to be served cold. Cooking time does not include chilling time.
|1/2 cup||chopped walnuts|
|2 tsp||no salt added jerk seasoning|
|black pepper to taste|
|4 tsp||maple syrup|
|1/2 cup||non-fat Greek yogurt|
|1/2 tsp||lime zest|
|1/8 tsp||cayenne pepper|
|4 4 ounce||skinless salmon filets|
|2 tsp||olive oil|
Place a large skillet in the oven and preheat the oven to 400°F.
When hot, add the oil to the pan in the oven. Swirl the oil to coat the pan and add the salmon filets.
Roast on the first side for about 5 minutes, then turn over and continue roasting for about 3 minutes.
Remove to a plate and let cool for about 5 minutes, then put in the refrigerator to chill.
Place a small non-stick skillet over medium-high heat.
Add the walnuts and stir continuously for 2 minutes, then add the jerk seasoning and black pepper to taste.
Cook for another 1 to 2 minutes, stirring continuously. (If the pan begins to smoke even a little bit, remove from heat.)
Add the maple syrup, stir until the walnuts are well coated, then place on a piece of wax paper or a plate to cool. Set aside.
Place the yogurt, lime zest, lime juice, salt, and cayenne in a small bowl and whisk until smooth. Place in the refrigerator until ready to serve.
When ready to serve, place the salmon on a plate and top with sauce and walnuts.
Serving size: 4 ounces salmon with sauce and walnuts
|Calories 318||Calories from Fat 174|
|% Daily Value|
|Total Fat 19g||31%|
|Saturated Fat 2g||9%|
|Monounsaturated Fat 5g|
|Trans Fat 0g|
|Total Carbohydrates 10g||3%|
|Dietary Fiber 1g||5%|
|Vitamin A 11%||Vitamin C 7%|
|Calcium 8%||Iron 8%|
|Vitamin K 2 mcg||Potassium 749 mg|
|Magnesium 67 mg|