Yield: per serving
1 each 6 oz. Salmon Filet – boneless and skinless
½ cup Chopped Walnuts – medium
1/8 cup Bread Crumbs
Salt, Pepper & Granulated Garlic for seasoning – or a seasoning salt blend
Flour – for dredging
1 Egg – beaten with a splash of water
Oil – to cook salmon. Not butter, it tends to burn. Peanut oil is a good option for this dish.
To Prepare Salmon:
Preheat oven to 350 degrees. Crush walnuts in food processor or with a knife and mix them with breadcrumbs.
Lightly season salmon, dredge in flour then dunk in egg mixture to coat. Now place salmon in walnut mix and gently press to cover filet
Heat oil to medium on stovetop. Gently brown salmon filet, skin side up (approximately 3 minutes). Turn salmon over and brown on other side (3 minutes). Place salmon on a baking sheet and place in oven 7 to 9 minutes or until desired doneness.
½ cup White Wine
¾ cup Heavy Cream
1 ¼ cup Raspberries
½ Tbsp Honey
2 Tbsp Unsalted Butter softened to room temperature
Put white wine in sauce pan and reduce by ¼. Add cream and raspberries and bring back to boil. Reduce again by ¼. Add honey to taste. Reduce heat to medium then add butter and stir until dissolved and incorporated into raspberry mixture. Remove the salmon filets from the oven and place them on plates. Spoon the sauce over the top of the filets.
Generously contributed with permission by
The Soldotna Chamber of Commerce and Visitor Information Center:
44790 Sterling HwySoldotna, AK 99669