Indulge in a culinary delight with our Maple Walnut Crusted Coho Salmon, a dish that beautifully combines the rich flavors of Coho salmon with the sweet, earthy notes of maple and the satisfying crunch of candied walnuts.

The vinaigrette consists of apple cider vinegar, maple syrup and extra virgin olive oil, complements the peppery arugula leaves. Tossed together, this vibrant arugula salad adds a refreshing contrast to the richness of the salmon.

The salmon is seasoned with a zesty marinade featuring orange zest, pure maple syrup and apple cider vinegar, infusing the salmon with a burst of citrusy sweetness.

Each bite features rich and delicious flavors, the succulent salmon, the sweetness of maple, the crunch of candied walnuts and the peppery kick of arugula that tantalizes your taste buds.

This Maple Walnut Crusted Coho Salmon is an easy recipe that is not only delicious, but healthy too. Pair the salmon with your favorite side dish such as quinoa or brown rice for a filling and nutritious meal.  

Prep Time:  10 minutes (plus 1 hour to marinate)   |    Cook Time:  20  minutes   |    Total Time:  30 minutes (plus 1 hour to marinate)   |    Servings:  4

Ingredients:

• 2 teaspoons orange zest
• 4 tablespoons plus 1/2 teaspoon  Specially Selected  100% Pure Maple Syrup, divided
• 1 tablespoon plus 1 1/2 teaspoons  Simply Nature  Organic Apple Cider Vinegar, divided
• 1 pack Fresh BAP Certified Farmed Coho Salmon*
• 1 cup  Southern Grove  Walnuts, coarsely chopped
• 1/8 teaspoon ground  Stonemill  Sea Salt Grinder, plus additional to taste
• Ground  Stonemill  Peppercorn Grinder, to taste
• 5 sprays  Carlini  Cooking Spray
• 1 1/2 teaspoons  Simply Nature  Organic Extra Virgin Olive Oil
• 1 cup  Simply Nature  Organic Arugula

*These are Seasonal items that are only in stores for a limited time and may no longer be available.

Directions:                                   

1. In a small bowl, combine the orange zest, 2 tablespoons syrup and 1 tablespoon vinegar. Combine the marinade and salmon in a twin lock bag. Refrigerate for 1 hour.
2. Preheat oven to 400°. Line a baking pan with parchment paper.                      
3. In a medium bowl, combine the walnuts, 2 tablespoons syrup and 1/8 teaspoon salt. Spread on a baking pan and bake for 5-10 minutes until the syrup is bubbling. Allow to cool. Crumble and reserve.
4. Remove the salmon from the marinade and season both sides to taste with salt and pepper.
5. Heat a large cast iron skillet over medium-high heat. Coat with cooking spray.   Sear the salmon skin side down for 1-2 minutes, until the skin is crispy. Turn and sear for 1-2 minutes. Remove the pan from heat. Turn the fillets, skin side facing down. Top fillets with the candied walnuts. Place in oven and bake for 5 minutes or until cooked through.
6. In a medium bowl, combine the remaining 1 1/2 teaspoons vinegar and 1/2 teaspoon syrup. Gradually whisk in the oil. Add the arugula, toss and season to taste with salt and pepper.
7. Transfer the fish to plates and top with arugula and any remaining candied walnuts.

Recipe courtesy of the ALDI Test Kitchen.