Walnut Crunch Salmon Over Mixed Greens

Walnut crunch salmon over mixed greens w/ maple vinaigrette
serves 4


2 Tablespoons Dijon Mustard
2 Tablespoons Melted Butter
4 Teaspoons Pure Maple Syrup
1/4 Cup Fresh Bread Crumbs
1/4 Cup Finely Chopped Walnuts
2 Teaspoons Fresh Chopped Parsley
1 1/2 Pounds Salmon Fillets
Kosher Salt
Freshly Ground Pepper
5 oz. Mixed greens

For the salmon:
1.mix together mustard, butter and in a small bowl; set aside.
2.Mix together breadcrumbs, walnuts and parsley in a small bowl; set aside.
3.Season each salmon fillet with salt and pepper. Place on a lightly greased baking sheet or broiling pan. Brush each fillet with mustard-honey mixture. Top each fillet with breadcrumbs mixture.
4.Bake at 450 f for 10 minutes per inch of thickness, measured at thickest part, or until salmon just flakes when tested with a fork.
5.Add mixed greens to bowl of vinaigrette and toss until coated well.
6.Place greens on plates and top with salmon.
7.Garnish with toasted walnuts and diced apple if desired.

Maple vinaigrette

1/4 Cup Good Balsamic Vinegar
2 Tablespoons Pure Maple Syrup
1 Tablespoon Minced Shallot
1/2 Cup Extra-Virgin Olive Oil
1/4 Cup Olive Oil
1 Teaspoon Freshly Ground Black Pepper or to taste
Kosher Salt


1.in a small bowl, whisk together vinegar, maple syrup and shallots. While continuing to whisk, add oils in a steady stream until it is emulsified.
2.Season with salt and pepper.