Flaxseed-Crusted Salmon with a Grape and Walnut Salsa

How many superfoods can you pack into one, quick-and-easy meal? This delicious weeknight dinner has four: walnuts, flaxseed, raw honey and salmon. Dovetailing Tips: Save the leftover Salmon to use day 3 in Dijon Balsamic Cakes.

Prep time:
Cook time:
Serving size: 4
Calories per serving: 283

1 cup walnut halves
4 skin-on salmon fillets (6 ounces each), pin bones removed
2 tablespoons dijon mustard
kosher salt and freshly ground black pepper
2 tablespoons ground flaxseed
8 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon raw honey
3 cups seedless red grapes, halved
1/2 cup chopped fresh flat-leaf parsley
2 scallions, thinly sliced

Preheat the oven to 350?. Place the walnuts on a sheet pan and cook until lightly toasted, about 8 minutes. Transfer the walnuts to a cutting board and when cool enough to handle, roughly chop and set aside.

Increase the oven temperature to 400?. Line a sheet pan with foil. Using paper towels, pat the fish fillets dry. Evenly coat each salmon fillet with 1/2 tablespoon of the mustard. Season the fillets on all sides with salt and pepper and then sprinkle 1/2 tablespoon of the flaxseed on top of each piece of fish, gently pressing them into the flesh. Place the fish on the lined sheet pan and drizzle each fillet with 1 tablespoon of the olive oil. Transfer to the oven and bake until the fish reaches an internal temperature of 125?, about 10 minutes.

Meanwhile, in a medium bowl, whisk together the remaining 4 tablespoons olive oil, the vinegar and honey. Season with a pinch of salt and a twist of black pepper. Add the walnuts, grapes, parsley and scallions and toss together.

When the fish is done, remove it from the oven, top each piece with a generous amount of salsa and serve.

Source: foodnetwork.com

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