In the Kitchen: Salmon Fillet w/ Figs & Walnuts

WTNH– Heide Lang from The Fig Cooking School shows us how to Spring into action with healthy eating.

She teaches us how to make Salmon Fillet with Honey Figs and Roasted Walnuts.

This salmon is high on flavor, low on labor. The recipe has an added bonus of being both easy and unusual and a real winner when entertaining.This recipe is also a great way to start a health kick by being fairly low in fat and very high protein.

For more information, go to

Salmon Fillet With Honey Figs and Roasted Walnuts Recipe:

•    ½ cup walnuts
•    12 whole dried figs
•    3 teaspoons honey
•    2 teaspoons lemon zest
•    2 teaspoons lemon juice
•    1 teaspoon whole grain mustard
•    4 ounces crème fraiche*
•    1 teaspoon kosher salt
•    1 teaspoon ground pepper
•    2 1/2 pounds salmon fillet
•    2 teaspoons fresh parsley finely chopped

1.    Preheat oven to 350°F.
2.    Roast walnuts for 3-5 minutes until they are just beginning to brown. Remove from oven and set aside.
3.    Increase temperature of oven to 400°F.
4.    Place dried figs in a small bowl of hot water for five minutes. Drain and dry the figs.
5.    Slice figs 1/8 inch thick and mix with honey (you should have 1/2 cup of sliced figs). Set aside
6.    Mix zest, lemon juice, mustard, crème fraiche, salt and pepper thoroughly in a small bowl.
7.    Line a cookie sheet with parchment paper and place salmon on the sheet.
8.    Brush the crème fraiche mixture evenly over the salmon.
9.    Bake for 10 minutes.
10.    Remove from the oven and evenly distribute the walnuts and figs over the salmon. Roast for another 3-5 minutes, just until salmon starts to brown.
11.    Sprinkle salmon with fresh parsley and serve immediately.

*You may also substitute low fat Greek yogurt for the crème fraiche.

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