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.


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.


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

Walnut and Herb Crusted Salmon