Summer is here and everyone is looking for lighter recipes as the heat and humidity rises! Last night was a beautiful summer evening and the perfect time to try my new Walnut and Flax Crusted Salmon recipe with Lime-Infused Millet!
I love to cook all the time, but I look forward to cooking on warm summer nights the most. There is something about sitting down with my husband at the small round table in our backyard as the sun gets soft. Having a glass of wine, great conversation and a light, flavorful meal that I prepared, reminds me of why God gives us summer.
This Walnut and Flax Crusted Salmon is a great summertime protein and has huge health benefits. Omega-3 fatty acids contained in salmon are excellent for brain health, reducing inflammation, and protecting your heart against disease. This recipe is unique because of the crust. The coconut, walnuts, flax and bran cereal are baked to create a satisfying crunch and outstanding flavor.
To complement the salmon, I made Lime-Infused Millet. This is a delicious light whole-grain side dish that feels like an escape to the Mediterranean. The tangy lime, olive oil and basil blend to create a delicious outdoor side that pairs perfectly with the flavorful salmon.
I hope you can be just as excited to begin summertime cooking as I was, and I hope that this meal brings you happiness and a thankful heart like it brought me.
Walnut & Flax Crusted Salmon
Recipe by Kristina LaRue, RD
1/4 cup bran cereal
2 Tbsp. coconut flakes
2 Tbsp. walnuts
2 Tbsp. flaxseeds
8 ounces salmon, skin removed
- Preheat oven to 400°F. Line a baking sheet with parchment paper and coat with cooking spray.
- In food processor, blend cereal, coconut, walnuts and flaxseed together. Pour mixture into a shallow bowl.
- Coat all sides of salmon with walnut mixture and place on baking sheet.
- Spray tops of salmon with cooking spray, and bake for 12 to 15 minutes until cooked through.
1/2 cup millet
1 cup water
1/8 tsp. kosher salt
1/8 tsp. coriander
1 tsp. olive oil
1/2 lime, juice and zest
1 Tbsp. chopped basil
- In medium pan, mix together millet, water and salt, and bring to a boil.
- Reduce heat to simmer and cook for 25 minutes, or until liquid is absorbed.
- Add olive oil, lime juice, zest and basil to millet and stir to incorporate.