Walnut Crusted Salmon with Walnut Buttermilk Cheese Sauce

1/3 cup California walnuts
1/4 cup plain bread crumbs
1 whole egg, beaten
4 portions (6-ounces each) of salmon fillets with skin on one side
3 cups fresh spinach
salt and pepper to taste

Preheat oven to 400F.

Stem, wash and drain spinach. Refrigerate until ready to use. Rinse and dry fish. Refrigerate until ready to use.

For coating mixture, finely chop walnuts with bread crumbs in a food processor. Place on a dinner plate.

Dip the flesh side of the salmon in the beaten egg, then in the walnut crumb mixture. Place on a baking pan, skin side down. Bake in preheated 400º F oven for 12-15 minutes, or until cooked through.

While fish is cooking, wilt spinach in a non-stick sauté pan; water that clings to leaves from washing will be sufficient to keep it from burning. This will take 1 minute or less.

CHEESE SAUCE
1 cup California walnuts
1/2 cup buttermilk
1/4 cup Feta cheese
2 tablespoons heavy cream
1/4 teaspoon pepper, to taste

Place walnuts in a bowl and pour the buttermilk over them. Cover and refrigerate for 8-12 hours, best overnight.

In a food processor or blender, puree the walnuts, buttermilk, Feta cheese, heavy cream and pepper until smooth.

Healthful Options: Substitute lowfat dairy products; reduce amount of sauce.

Servings: 4
Source: Walnut Marketing Board