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Polish Salmon
Oct. 7th, 2003 08:49 pmWell not really polish, except that I was inspired by the Polish love of walnuts and my love of salmon. I just decided to name my dish this on a whim and the basis that I'm 1/4 Polish without any evidence that anything like this has ever been cooked in Poland. Also though I give exact amounts here for some things, mostly I'm just throwing things together until it looks right. These measurements are not holy writ, interpret them as seems most useful to you.
Chop up a small handful of nuts, say about 1/3 cup or 100 ml of walnuts into little bits. They should be smaller than pea sized. To this add olive oil until they are very thoroughly soaked. Grind up black pepper to taste and add two spoonfuls of honey to the nuts as well. Spread the mixture over a small portion of salmon (about 8oz or 200g) in a pan. The mixture should cover the top of the fish to about the thickness of a pencil. Cook in a 350ºF or 175ºC oven for about 20-25 minutes.
This is one of my favorite ways to cook salmon. The walnuts get this warm toasty flavor without actually getting totally roasted (if you want to do that cooking under a broiler works pretty well) and protect the salmon. The olive oil helps make the fish very moist and I am very careful to no over cook it. When I cook fish it is just barely flaky.
Tonight I'm eating my salmon with acorn squash and one of the last peaches of summer, used as my user pic tonight as a matter of fact.
Chop up a small handful of nuts, say about 1/3 cup or 100 ml of walnuts into little bits. They should be smaller than pea sized. To this add olive oil until they are very thoroughly soaked. Grind up black pepper to taste and add two spoonfuls of honey to the nuts as well. Spread the mixture over a small portion of salmon (about 8oz or 200g) in a pan. The mixture should cover the top of the fish to about the thickness of a pencil. Cook in a 350ºF or 175ºC oven for about 20-25 minutes.
This is one of my favorite ways to cook salmon. The walnuts get this warm toasty flavor without actually getting totally roasted (if you want to do that cooking under a broiler works pretty well) and protect the salmon. The olive oil helps make the fish very moist and I am very careful to no over cook it. When I cook fish it is just barely flaky.
Tonight I'm eating my salmon with acorn squash and one of the last peaches of summer, used as my user pic tonight as a matter of fact.