Baked Salmon with Walnuts and Bread Crumbs
4 4-6 ounce salmon fillets, skin on, any little bones removed.
1 large clove garlic, peeled
1/4 cup walnut pieces
2 slices sandwich bread, or 5-6 baguette slices (remove the tougher parts of the crust if you’re using baguette slices), torn into small pieces
1 teaspoon fresh thyme leaves
Salt and freshly-ground pepper
Extra-virgin olive oil
Preheat the oven to 325 degrees F. Lightly oil a shallow baking dish that’s just large enough to hold all four salmon fillets.
Drop the garlic clove through the feed tube of a food processor that’s running and let it get minced. Stop the food processor and add the walnuts. Pulse until the walnuts are very finely chopped, but not ground. Empty the walnut/garlic mixture into a medium-sized bowl. Put the bread pieces in the food processor and pulse until you make fresh bread crumbs. You should have about a cup of crumbs; if not, use the processor to make enough.
Combine the walnut mixture and the crumbs, along with the fresh thyme and a little salt and pepper. Stir in a tablespoon of olive oil. Put the fillets skin-side-down in the oiled baking dish, and brush the fish with the olive oil, then season with salt and pepper. Using your hands, press the crumb mixture on top of the fillets and drizzle a bit more olive oil on top.
Put the fish in the oven and bake for 25-30 minutes. The crumbs will be lightly browned and the fish should be just cooked through. Serve immediately.