Joanne Weir Follow @ChefJoanneWeir

Walnut and Herb Crusted Salmon

Walnut and Herb Crusted Salmon

When we made this recipe on the show, Gets Fresh, everyone was so excited about how easy it was to put together such a delicious dish.

serves 6.


6  5-ounce portions salmon filet, skin removed
Kosher salt
2 ounces tahini, stirred
3 tablespoons lemon juice
2 teaspoons finely grated lemon zest
1 small garlic clove, minced and mashed with salt to a paste
1/3 cup walnuts
1 cup cilantro, chopped
1/2 cup firmly packed spearmint, chopped
1 tablespoon extra virgin olive oil
Lemon slices for garnish


Place the salmon on a baking sheet, season both sides generously with salt, cover with plastic wrap and set aside.
Stir together the tahini, lemon juice, lemon zest and garlic in a bowl,  Season with salt and set aside. 
Meanwhile, for tarator crust, preheat oven to 375F. Spread the walnuts on a baking sheet and roast, stirring occasionally, until golden 5 to 7 minutes.  Set aside to cool and then finely chop. Combine the walnuts in a bowl with the cilantro and mint.
Increase oven temperature to 375F. 
Warm the olive oil in a large frying pan.  Sear the salmon on both sides for 2 minutes. Remove from the frying pan and place on a baking sheet, skin side down.  Brush the tops of the salmon with a thick layer of tahini sauce.  Press that same side into the walnut, herb and transfer to the oven and bake until almost firm to the touch, about 5 minutes.  Transfer to a platter, garnish with lemon and serve.