Walnut Crusted Salmon

Instructions

1. Step 1

   Preheat the oven to 200°C on bake.

   Timer: 10 min (fixed)

   Cookware: oven — bake at 200°C

2. Step 2

   Use the pastry brush to coat one 30 x 20 cm baking sheet with 10.0 ml olive oil. On the cutting board, finely chop the walnut with the chef's knife, then combine it in the mixing bowl with 5.0 ml olive oil, 2.0 gr salt, and 0.5 gr black pepper.

   Parallel with step: 1

   Ingredients used: 0.5 gr Black Pepper, 15.0 ml Olive Oil, 2.0 gr Salt, 60.0 gr Walnut

   Cookware: baking sheet — prepared, Chef Knife — chopping, cutting board — chopping, mixing bowl — mixing, pastry brush — coating

3. Step 3

   Place the 2 patted-dry salmon fillet portions on the prepared baking sheet, season with 2.0 gr salt and 0.5 gr black pepper, and spread exactly 15.0 ml Dijon mustard over each fillet. Press the seasoned walnut mixture evenly onto the mustard, then wash hands after handling the raw salmon and before handling ready-to-eat food.

   Ingredients used: 0.5 gr Black Pepper, 30.0 ml Dijon Mustard, 340.0 gr Salmon Fillet, 2.0 gr Salt

   Cookware: baking sheet — assembly, mixing bowl — coating

4. Step 4

   Bake on the baking sheet in the 200°C oven for 15 minutes, until the walnut crust is golden and the thickest part of each salmon fillet reaches 63°C on the food thermometer. Remove when the flesh is opaque and flakes easily.

   Timer: 15 min (scalable)

   Cookware: baking sheet — baking, Food Thermometer — temperature check, oven — 200°C bake