In this edition of Cooking for Wellness at NYU Langone, Chef Jeff Held is joined by Dr. Tara Shirazian, director of the center for fibroid care with NYU Langone Health. Together, they prepare a Dijon mustard and walnut-crusted salmon with charred broccolini and chilis to promote women’s reproductive health and the treatment of fibroids.
Simple and Savory Walnut-Crusted Salmon
Ingredients:
4 pieces skinless salmon fillet (about 5 ounces each)
1 cup walnuts
1 tablespoon lemon zest
1 tablespoon lemon juice
3 tablespoons olive oil, separated
1 tablespoon fresh dill, chopped
2 garlic cloves, crushed
¼ teaspoon black pepper
1 tablespoon lemon juice
4 tablespoons Dijon mustard
2 bunches broccolini, trimmed and split
1 whole lemon, sliced to ¼ inch rounds
4 cloves garlic, crushed
1 whole Fresno chili, sliced to ⅛ inch rounds
Salt, to taste
Fresh parsley (for garnish)
Instructions:
Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.
To a food processor, add walnuts and pulse until coarsely chopped. Add lemon zest, 2 tablespoons oil, garlic, herbs, salt, and pepper. Pulse until mixture is thoroughly combined, but not puréed.
Place the salmon on the baking sheet. Spread Dijon mustard evenly over fish and top with walnut mixture, gently pressing the mixture into the fish.
In a separate bowl, toss the broccolini, garlic, and chilis with 1 tablespoon olive oil. Lightly season with salt and pepper. Spread the vegetables around the baking sheet with the salmon, and add lemon slices around the tray. (*Note:* This recipe is designed to all work in one pan for a quick and easy meal but spread it out to two if you are more comfortable.)
Place the tray in the oven and roast for roughly 12 to 14 minutes, or until salmon skewers clean.
Garnish with parsley and enjoy.
25 июл 2024
