- By: Marie Nightingale
1 cup (250 mL) finely chopped walnuts
1/4 cup (50 mL) dry bread crumbs
11/2 tablespoons (22 mL) apricot jam
1 tablespoon (15 mL) white wine vinegar
2-3 pounds (1-1.5 kg) salmon fillets, skinned
Salt and pepper, to taste
On a plate, thoroughly combine walnuts and bread crumbs; set aside. In a small bowl, combine jam and vinegar.
Season salmon with salt and pepper, and brush both sides 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 400ºF (200ºC) for about 15 minutes, or until salmon flakes easily with a fork.
Makes 8 to 10 servings.