Walnut Salmon Mix

Stav Kogan

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Servings: 4 servings

Calories: 273

4 Salmon fillets, exactly 6.0 oz (170g) each
2.0 tbsp (1.0 fl oz / 30ml) Avocado Oil
1.0 tbsp (0.5 fl oz / 15ml) Lime Juice , freshly squeezed
2 whole Shallots shallots, finely chopped (yielding approx. 0.5 cups / 2.0 oz / 55g)
2.0 tbsp (0.5 oz / 14g) Walnuts , roughly chopped
2.0 tbsp (0.1 oz / 4g) Parsley , fresh and minced
Temper the Salmon: Take your salmon out of the fridge about 15-20 minutes before cooking. Letting it come to room temperature helps it cook evenly all the way through, preventing the outside from drying out before the inside is done.
Toast the Walnuts: For an extra depth of flavor, lightly toast the walnuts in a dry pan for 2-3 minutes before adding them to the recipe. This releases their natural oils and enhances their earthy crunch.
Use a Meat Thermometer: Fish cooks quickly! To avoid dry salmon, use an instant-read thermometer. Aim for an internal temperature of 145°F (63°C) at the thickest part of the fillet.

Heat the 2. 0 tbsp (1. 0 fl oz / 30ml) of avocado oil in a large skillet over medium-high heat.
Add the chopped shallots (2. 0 oz / 55g) and sauté for about 2 minutes until they become fragrant and translucent.
Place the four 6. 0 oz (170g) salmon fillets into the skillet skin-side down (if applicable).
Pour the 1. 0 tbsp (0. 5 fl oz / 15ml) of lime juice evenly over the fillets, then scatter the 2. 0 tbsp (0. 5 oz / 14g) of chopped walnuts over and around the fish.
Remove the skillet from the heat.
Garnish the finished dish with 2. 0 tbsp (0. 1 oz / 4g) of fresh chopped parsley.
Serve immediately while warm.
Pat the Fish Dry: Before adding your salmon to the skillet, use a paper towel to pat the fillets completely dry. Removing excess moisture ensures you get a beautiful, golden-brown sear instead of steaming the fish.

Calories: 273kcalCarbohydrates: 3gProtein: 24gFat: 14.2g

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