Walnuts and salmon are both individually famous for their high levels of omega-3 fatty acids but go quite nicely together. There are three types of omega-3s, the first two known as DHA and EPA are both in salmon (and in other cold water fish) and the third type called ALA is in walnuts (and other plant sources like seeds). Some of the omega-3s’ most valuable contributions to our bodies are the anti-inflammatory, healing effect they have on our cells, their ability to lower blood lipid (fat) levels and their ability to increase HDL cholesterol, which is the good type that benefits us.
This kind of dish is something that you can have on the table thirty minutes after you get home, but it tastes like it took much longer and seems more complex than it actually is. The trick is to build up flavor with different tastes and textures that all compliment each other. I used a thin layer of shallot and chive flavored soft cheese (Boursin brand, cream cheese works well too) to form an adhesive base for the walnuts, which stay in place quite well with a firm pat, and then drizzled maple syrup on top to bring in some sweetness to balance out the sharper flavors. Just four ingredients come together to make an entrée that will make it seem like you slaved away in the kitchen.
I paired it with some quinoa that takes roughly the same amount of time to cook and took some flavor shortcuts. If you cook whole grains with broth instead of water it ends up being much more flavorful and does not need as much in the way of dressing. I added in a couple cups of kale so it doubles as a salad, and finished it off with some green onion, olive oil and balsamic vinegar. Like the salmon it is very simple but altogether the different ingredients make something better than the sum of their parts.
Before and after.
- 1 lb wild salmon, if any bones remain pull them out with kitchen tweezers
- ½ cup walnuts, chopped finely
- 3 tablespoons soft cheese (cream cheese or any cheese soft enough to spread)
- 2 tablespoons maple syrup
- Quinoa
- 3 cups broth (vegetable, chicken or beef)
- 1½ cup uncooked quinoa
- 1 small bunch lacinto kale (a.k.a. black kale), destemmed and sliced thinly
- ¼ cup green onion, sliced thinly
- 1½ tablespoons balsamic vinegar
- ½ tablespoon cold-pressed olive oil
- Sea salt and freshly cracked black pepper to taste
- Preheat oven to 400°. Place the quinoa and broth in a large pot and bring to a boil on the stove over high heat. Once boiling, reduce heat to low, cover and leave to simmer for 20 minutes.
- Place the salmon skin side down on a parchment paper lined baking sheet and dab any moisture off the top. Spread the cheese on in a thin, even layer then press the walnuts on top and drizzle evenly with the maple syrup. Bake for 20 minutes.
- Once the quinoa is done cooking stir in the kale, onion, vinegar, oil and salt and pepper.
- Once the salmon is done cut it into 4 pieces and plate over the quinoa. If you do not like the skin peel it off the bottom before plating- if you are not sure if you like the skin I recommend removing it because it is a bit slimy.