Walnut-Crusted Salmon

🥘 Ingredients

• black pepper
  1 tsp
• cooking oil
  1 tbsp
• dried oregano
  2 tsp
• fork
• garlic
  2 clove
• jasmine rice
  1 c
• lemon
  1 unit
• olive oil
  4 tsp
• panko breadcrumbs
  ½ cup
• paper towels
• salmon
  20 oz
• salt
  2 tsp
• scallions (separating whites from greens)
  4 unit
• sour cream
  3 tbsp
• walnuts
  1 oz
• yogurt
  4 tbsp
• zucchini
  2 unit

🍳 Cookware

• small pot
• large pan
• small bowl
• baking sheet
• large pan

1. 

   1

   Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. Trim and thinly slice scallions . Heat a drizzle of olive oil in a small pot over medium-high heat. Add scallion whites and cook until fragrant, 30 seconds. Stir in jasmine rice , ¾ cup water (1½ cups for 4 servings), and a pinch of salt . Bring to a boil, then cover and reduce heat to low. Cook, covered, until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

   scallions: 4 unit (separating whites from greens), olive oil: 4 tsp, jasmine rice: 1 c, salt: 2 tsp
2. 

   2

   While rice cooks, finely chop walnuts or crush them in their bag with a heavy-bottomed pan or rolling pin. Zest and quarter lemon . Halve zucchini lengthwise; slice crosswise into ¼-inch-thick half-moons. Peel and mince or grate garlic .

   walnuts: 1 oz, lemon: 1 unit, zucchini: 2 unit, garlic: 2 clove
3. 

   3

   Heat a large drizzle of olive oil in a large pan over medium-high heat. Add panko breadcrumbs , walnuts, and half of the dried oregano (you’ll use the rest later). Toast, stirring, until golden and fragrant, 2-3 minutes.

   panko breadcrumbs: ½ cup, dried oregano: 2 tsp
4. 

   4

   Turn off heat; transfer walnut mixture to a small bowl . Season with ¼ tsp salt (½ tsp for 4 servings) and black pepper . Wipe out pan.

   black pepper: 1 tsp
5. 

   5

   In a second small bowl, combine yogurt , sour cream , half the lemon zest, and a squeeze of lemon juice (use a big squeeze for 4 servings). Add water 1 tsp at a time until the mixture reaches a drizzling consistency. Season with salt and pepper.

   yogurt: 4 tbsp, sour cream: 3 tbsp
6. 

   6

   Pat salmon dry with paper towels ; season all over with salt and pepper. Preheat baking sheet and place salmon skin sides down on the lightly oiled sheet. Top each piece of salmon with 1 tsp sauce and spread to coat evenly. Mound tops with walnut mixture, pressing to adhere, no need to coat the undersides. Roast on top rack until salmon is opaque and cooked through, 8-10 minutes.

   salmon: 20 oz, paper towels
7. 

   7

   While salmon roasts, heat a large drizzle of cooking oil in the large pan used for walnuts over medium-high heat. Add zucchini and cook, stirring occasionally, until softened and lightly browned, 5-7 minutes (7-10 minutes for 4 servings). Add garlic, remaining oregano, a big pinch of salt, and pepper. Cook, stirring, until fragrant, 1 -2 minutes more. Taste and season again with salt and pepper if desired.

   cooking oil: 1 tbsp
8. 8

   Fluff rice with fork ; stir in half the scallion greens, remaining lemon zest, and a drizzle of olive oil. Season with salt and pepper. Divide salmon, zucchini, and rice between plates. Drizzle sauce over salmon and sprinkle with remaining scallion greens. Serve with remaining lemon wedges on the side.

   fork
9. 9

   Salmon is fully cooked when internal temperature reaches 145 degrees.