br>Frost with the Chocolate Walnut Buttercream (recipe follows).
he flavours to develop.
SALMON:
A few hours before
DIRECTIONS FOR POACHED SALMON: In a very large skillet,
Preheat oven to 400\u00b0.
Place salmon fillet (skin side down) in a 13 x 9-inch baking pan coated with cooking spray.
In small bowl, combine maple syrup and walnuts.
Spread over top of salmon. Bake for 10 to 12 minutes or until fish flakes with fork and the color is light pink.
Soybean Walnut Pesto: Pulse basil, walnuts, cheese, soybean oil, lemon juice and garlic in food processor until blended. Place in small bowl. Cover and refrigerate.
Caprese Salad: Combine 2 tablespoons Walnut Soybean Pesto, soybean oil and vinegar in small bowl.
Slice tomatoes and cheese into 1/4-inch thick slices. Layer tomatoes and cheese on serving plate. Drizzle pesto vinaigrette. Sprinkle with fresh basil leaves, salt and pepper.
Brush salmon with Italian dressing, and season with Blackened Saskatchewan Shake.
Start your Traeger on smoke with lid open for 5 minutes to get started, then turn up to 325\u00b0.
Place salmon on the grill and cook for 20 to 30 minutes, until fish is flaky (be careful not to over cook).
Remove salmon from grill and enjoy!
0 minutes before serving.
Walnut Pesto: Place the basil leaves
In a bowl, combine peanut oil, balsamic vinegar, lemon juice, green onions, soy sauce, brown sugar, ginger, paprika, pepper, pepper flakes, salt, sesame oil, and garlic cloves.
Once properly mixed, combine salmon fillets with marinade.
Cover and place into refrigerator for 2-24 hours. The longer the better.
Place fillets on outdoor grill.
Cook fillets 4 minutes on each side. Enjoy.
ngredients, except sliced apple and Walnut Topping, just until moistened.
Cook snow peas in large quantity of boiling salted water until crisp-tender, about 3 minutes. Drain and rinse under cold water. Drain. Toss lettuce with celery. Arrange in an even layer over the bottom of a straight-sided clear glass salad bowl. Arrange the carrots, zucchini and tomatoes in separate layers over the lettuce-celery mixture. Arrange the snow peas in a fan pattern over the tomatoes. Garnish with mushroom and basil. Cover and refrigerate. Prepare Herb-Walnut Dressing. Just before serving, add the dressing; toss well.
Rinse salmon fillets, place in a Pyrex 10 x 7 inch baking dish and drizzle with lemon juice.
In a food processor, place anchovies, rosemary, olives, garlic and olive oil; pulse until mixture turns into a coarse paste.
ogether all marinade ingredients. Place salmon in marinade and gently toss
Preheat oven to 375 degrees F (190 degrees C). Cover the bottom of a baking dish with the olive oil and arrange salmon in the dish.
Process walnuts and garlic in a food processor until evenly chopped. Add cilantro, butter, salt, and pepper to walnut mixture; process until a paste forms. Spread walnut paste onto the salmon.
Bake in the preheated oven until the salmon flakes easily with a fork, 20 to 25 minutes.
go through the whole recipe here, but you can use
On a plate, thoroughly combine walnuts and breadcrumbs; set aside. In a small bowl, combine jam and vinegar.
Season salmon with salt and pepper and brush both side with jam and vinegar mixture. Press walnut mixture evenly into both sides of salmon, finishing off the top sides with any excess mixture, pressing it in so it will hold.
Place salmon on a rimmed baking sheet; bake at 400F for about 15 minutes, or until salmon flakes easily with a fork.
TIP: When buying salmon, ask the fishmonger to skin it for you.
br>To Assemble
Brush salmon filet with olive oil and
irst time you make this recipe and then go up or
Season; set aside.
Arrange salmon fillets skin side down on
Smoke the salmon steaks over medium heat, using
Refrigerate until needed.
For salmon:.
In a small bowl