This Honey Walnut Crusted Salmon and Melon Salad brings me straight back to Juno Beach, Florida, where I've vacationed for the last 10 years with Jacob and his family. It's definitely become one of my favorite places, and not just because it's home to my favorite restaurant EVER (Little Moir's Food Shack), although that definitely helps. Little Moir's Food Shack is famous for their crusted fish and tropical salads. Since it's been awhile since we've been able to go to Juno Beach, I decided to try my best at recreating a dish that could take me back there. Little Moir's holds such a special place in my heart, and if I close my eyes while eating this Honey Walnut Crusted Salmon and Melon Salad, I can almost imagine I'm there!
Here's what you need for this Honey Walnut Crusted Salmon and Melon Salad:
- 8 oz Salmon filets
- Olive oil
- Mayonnaise
- Honey
- Walnut halves
- Cucumber
- Melon -- Honeydew and cantaloupe are both great options!
- Mild greens -- a totally optional addition to the salad, but spinach, spring mix, romaine, little gem, are all delicious!
- Chili Flakes
- Apple cider vinegar -- white wine vinegar is a good substitute, too!
- Salt & pepper to taste
This recipe makes 2 servings.
Ingredients:
Directions:
Preheat the oven to 400 degrees. Prepare the salad by first mixing together the ingredients for the dressing -- chili flakes, olive oil, vinegar, and honey -- in a large bowl. Add the thinly sliced cucumbers, thinly sliced melon, and greens (if using). Toss the salad, and season with salt to taste. Set aside in the fridge.
In a small bowl, prepare the sauce for the salmon by mixing together the olive oil, mayonnaise, and honey. Mix until well combined.
In a food processor or blender, pulse walnuts for 30 seconds to a minute until they have a crumb-like texture.
Place salmon filets on a greased cookie sheet. Spread the sauce mixture (olive oil, honey, mayonnaise) on top and generously coat each filet with crumbled walnuts. Make sure the whole filet is covered. Season with salt and pepper to taste.
Bake for 10 minutes. Depending on the thickness of your filets, you may want to cook your salmon for an additional 2-4 minutes. If you want it extra crispy, try broiling the salmon for an additional 2 minutes, but keep a close eye on it! It can burn quickly under the broiler.
If you'd like, add an extra drizzle of honey on top and serve with the melon and cucumber salad. Enjoy!
This recipe originally appeared in an IGTV video on @eatwellwithsari in partnership with California Walnuts.
If you liked this Honey Walnut Crusted Salmon and Melon Salad, make sure to check out some of my other recipes!
Ingredients
Directions
Preheat the oven to 400 degrees. Prepare the salad by first mixing together the ingredients for the dressing -- chili flakes, olive oil, vinegar, and honey -- in a large bowl. Add the thinly sliced cucumbers, thinly sliced melon, and greens (if using). Toss the salad, and season with salt to taste. Set aside in the fridge.
In a small bowl, prepare the sauce for the salmon by mixing together the olive oil, mayonnaise, and honey. Mix until well combined.
In a food processor or blender, pulse walnuts for 30 seconds to a minute until they have a crumb-like texture.
Place salmon filets on a greased cookie sheet. Spread the sauce mixture (olive oil, honey, mayonnaise) on top and generously coat each filet with crumbled walnuts. Make sure the whole filet is covered. Season with salt and pepper to taste.
Bake for 10 minutes. Depending on the thickness of your filets, you may want to cook your salmon for an additional 2-4 minutes. If you want it extra crispy, try broiling the salmon for an additional 2 minutes, but keep a close eye on it! It can burn quickly under the broiler.
If you'd like, add an extra drizzle of honey on top and serve with the melon and cucumber salad. Enjoy!
