This Walnut Crusted Salmon is topped with a Guinness reduction sauce. Delicious choice for St. Patrick's Day or anytime you want a hearty yet healthful dish.
Course Entree
Cuisine Irish
Prep Time 8 minutesminutes
Cook Time 12 minutesminutes
Servings 2
Calories 475kcal
Author Robin Gagnon
Ingredients
2wild salmon fillets or steaks
⅓cupWalnutschopped
1cupGuinness Extra Stout
2tbshoney
2teaspoonapple cider vinegar
½clove garlic
¼teaspoonthyme
generous pinch of Kosher salt
a few grinds of fresh pepper
Instructions
Preheat oven to 325 degrees & line a baking pan or dish with foil and coat with non-stick cooking spray.
Put the salmon on foil and top with walnuts. Press gently to secure the nuts.
When oven is ready, bake the salmon for about 10 minutes.
While salmon is baking, whisk reduction ingredients together, and put in shallow pan over med-high heat. Stirring frequently.
Reduce until it coats a spoon well, but is thinner than maple syrup. Remove from heat. It will thicken a little more as it cools a little. The ends goal is the consistency of maple syrup.
To serve, drizzle the reduction over the salmon and accompanying starch.