Peanut Crusted Salmon

I'm pretty sure the weather gods were smiling on us this weekend.  Pure sun, no clouds, light breeze.  My gosh, do we deserve it or what??!!  Finally! 

A perfect way to spend a Saturday afternoon....on the golf course.  I was giddy as a school girl. 

In fact, we hosted a golf tournament this weekend.  You see, my husband started his own business a couple years ago {on top of his full time corporate job, and going to school to earn his MBA}.  We created this annual tradition as a way to bring about awareness for the brand, but also as a sign of appreciation to his loyal retail partners and customers.  This year's event was a major success. 

If you're wondering how he {my husband} does it all, I don't know.   I'm envious of his energy and never-ending passion for what he does.  It's humbling, really.   And I'm so thankful I can witness it and help him figure it all out.

In a nutshell, there's never a dull moment in our home.

Speaking of nuts, let's get to the recipe.  I had one night last week to make dinner {read: I had about 30 minutes in between making centerpieces and shopping for picnic supplies and cutting up watermelon and slicing the celery and making five stops to Target for that other thing I forgot when I was there the day before}.  I had some wild-caught sockeye salmon I wanted to use up, but I wanted to do something different.  I thought making a peanut crust for the top would be fantastic.  I was right. 

I used a combination of unsalted peanuts and cashews, added dijon mustard, some breadcrumbs, a splash of lemon juice, a handful of fresh parsley, and then drizzled in some olive oil.  So fragrant and fresh!  I could hardly wait for this stuff to come out of the oven.

This peanut crust could definitely be used on other fish varieties as well.  But, just a note on buying salmon - please do buy wild-caught when you can.  You really don't want to know what they do to the farmed kind.  Copper River Salmon is in season right now - my local store was out when I went last week, but you better believe I'll be back this week to nab my selection.

Happy Eating!

Peanut Crusted Salmon
Recipe by A Toast to Taste
Photos by A Toaste to Taste

Ingredients Needed:
1.5lbs wild-caught salmon
1/3 cup unsalted peanuts
1/4 cup cashews
2 Tbsp breadcrumbs
1.5 Tbsp dijon mustard
juice of half a lemon
small handful fresh parsley
about 2 Tbsp olive oil plus more for drizzling
salt and pepper to taste

Preheat oven to 400 degrees.  Line a baking sheet with foil and place baking rack on top with salmon.  Drizzle salmon with olive oil, use your clean fingers to rub it in, and season lightly with salt and pepper.  Set aside.

In the bowl of a food processor fitted with the steel blade, add the nuts, breadcrumbs, dijon, lemon juice, and parsley.  Pulse a few times until coarse.  Then with the processor on, drizzle in about 2 tablespoons of olive oil.  You want the mixture to remain somewhat coarse so be careful not to run it too long.  Spoon mixture on top of salmon, pressing it down with your hand. 

Bake for about 20 minutes or until the top is golden brown.  Serve and enjoy with your favorite spring veggie.