When I’m having guests over for dinner, I turn to this salmon again and again. It’s good straight out of the oven and great at room temperature—any way you slice it, it’s a crowd-pleaser. Riffing on the flavors of the classic Turkish dessert, the recipe quick-changes the flavor accents from sweet to savory. The key here is to splurge on the very best salmon you can find. Ask your fishmonger for wild salmon if it’s in season; it’s preferable to farmed for many reasons. The taste is clean, pure, and lush; the flesh is firm, yet supple. Most notably, studies have shown that wild salmon contains more of the omega-3s your body needs. Add to that some healthy walnuts, maple syrup, and a sprinkle of flax meal, and this is as much a recipe for health as for flavor.
Serves 4 to 6
Preheat the oven to 400°F. Line a roasting pan with parchment paper.
Place the salmon on the pan and season generously with salt and pepper.
In a small bowl, whisk together the mustard, maple syrup, and pepper to taste. In another bowl, toss the walnuts, parsley, and flax meal. Spread the mustard mixture evenly on the salmon, then pat the walnut mixture on top of the mustard.
Bake until the salmon is just cooked through, 17 to 18 minutes (bake for 3 to 4 minutes more for well done). Garnish with parsley and serve.