Walnut Crusted Salmon with Garlic AioliAdd To My Recipes
6 salmon fillets (about 2 inches each)
2 cups Gefen Ground Walnuts
1/2 cup Manischewitz Matzo Meal
salt and pepper
1 tablespoon rosemary
1/2 cup Gefen Mayonnaise
2 cloves garlic, minced or 2 cubes frozen garlic
1/2 teaspoon Blanchard & Blanchard Imitation Mustard
1 tablespoon lemon juice
For the Salmon
Pour lemon juice over salmon fillets.
Combine the walnuts and matzo meal. (If desired, you can use 2 and 1/2 cups ground walnuts and omit the matzo meal.) Season with rosemary, salt and pepper.
Coat the tops of the salmon fillets with the walnut-matzo meal mixture.
Fry on medium heat for five to six minutes on each side for thick fillets, or two to three minutes per side for thinner fillets.
For the Garlic Aioli
In a bowl, whisk together all ingredients. The aioli can be refrigerated for up to two days.
Note: This recipe provided with permission from kosher.com.
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