Crunchy Walnut Salmon with Twice-Baked Colcannon Potatoes
This crispy walnut-crusted salmon proves that putting crunchy things on fish is always a winning move. Paired with creamy colcannon-style potatoes loaded with cabbage, scallions, and melty cheddar, it’s comfort food that just happens to look a little fancy.
EQUIPMENT (PAID LINKS)
- Zester
- Small whisk
- Aluminum foil
- Small spatula
Ingredients
- 1 lemon zested and juiced
- ½ cup chopped walnuts
- ½ cup panko bread crumbs
- 2 tablespoons garlic herb butter
- 4 salmon fillets
- ⅓ cup mayonnaise
- 4 baked russet potatoes
- 1 ½ cups shredded cabbage
- ½ cup chopped green onions scallions
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup shredded white cheddar cheese
Instructions
- Prepare Lemon Zest and Juice: Zest the lemon using a zester and set the zest aside. Cut the lemon in half and squeeze the juice into a small bowl.
- Make the Walnut Crunch Topping: In a medium bowl, combine the chopped walnuts and panko bread crumbs. Melt 1½ tablespoons of the garlic herb butter and mix it into the crumb mixture until evenly coated and slightly clumpy.
- Arrange the Salmon: Line a baking sheet with aluminum foil. Place the salmon fillets skin-side down on the prepared baking sheet, leaving a little space between each piece.
- Prepare the Lemon Mayo: In a small bowl, whisk together the mayonnaise, lemon juice, and lemon zest until smooth.
- Coat the Salmon: Spread a thin, even layer of the lemon mayonnaise mixture over the top of each salmon fillet using a spoon or spatula.
- Add the Walnut Crust: Press the walnut and panko mixture onto the mayonnaise-coated tops of the salmon fillets so it forms a thick, even crust.
- Bake the Salmon: Place the baking sheet in a preheated 400°F oven and bake for 10 to 12 minutes, or until the salmon is cooked through and the crust is golden and crisp.
- Prepare the Potato Shells: Slice the baked russet potatoes in half lengthwise. Carefully scoop most of the potato flesh into a large bowl, leaving a thin layer so the skins keep their shape.
- Make the Colcannon Filling: Add the shredded cabbage and chopped green onions to the bowl with the potato flesh. Add the remaining ½ tablespoon garlic herb butter, salt, and black pepper. Mash and mix until the potatoes are creamy and the vegetables are evenly distributed.
- Refill the Potatoes: Spoon the potato mixture back into the potato skins, mounding it slightly so the filling sits above the edges.
- Add Cheese: Sprinkle shredded white cheddar cheese evenly over the tops of the filled potatoes.
- Bake the Potatoes Again: Place the stuffed potatoes on the baking sheet and bake at 400°F for about 15 minutes, until the cheese is melted and lightly golden.
- Serve: Remove the salmon and potatoes from the oven. Let them cool slightly, then serve the crunchy walnut salmon alongside the twice-baked colcannon potatoes.