Hey everyone, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, baked rosemary, almond and flax seed encrusted salmon with french walnut vinagrette. One of my favorites. 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 favored of current trending meals in the world. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. Baked Rosemary, Almond and Flax Seed Encrusted Salmon with French Walnut Vinagrette is something that I’ve loved my entire life. They are nice and they look wonderful.
To begin with this particular recipe, we must first prepare a few components. You can cook baked rosemary, almond and flax seed encrusted salmon with french walnut vinagrette using 15 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Baked Rosemary, Almond and Flax Seed Encrusted Salmon with French Walnut Vinagrette:
- Make ready fresh salmon fillets, washed and patted dry.
- Take white wine
- Make ready olive oil
- Make ready Crust
- Make ready whole flax seeds
- Make ready sliced almonds
- Make ready fresh rosemary sprigs
- Get fresh thyme
- Prepare French Walnut Vinagrette
- Take walnut oil
- Get balsamic vinegar
- Take dijon mustard
- Prepare garlic powder
- Take white pepper
- Prepare 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 for this exceptional food baked rosemary, almond and flax seed encrusted salmon with french walnut vinagrette recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
