You are here: Home » Recipes » Walnut-Crusted Salmon with Walnut-Buttermilk Sauce Walnut-Crusted Salmon with Walnut-Buttermilk Sauce Recipe by California Walnut Board Yield 4 servings Prep 15 mins Cook 15 mins Coated with walnuts and baked in the oven, these salmon fillets are dressed with a creamy buttermilk and feta sauce. California Walnut Board PrintEmail Ingredients Walnut/Buttermilk/Feta Cheese Sauce:1 cup California walnuts1/2 cup buttermilk1/4 cup Feta cheese2 tablespoons heavy cream1/4 teaspoon pepperWalnut Crusted Salmon:1/3 cup California walnuts1/4 cup plain bread crumbs1 -- whole egg, beaten4 -- (6-ounce) portions of salmon fillets with skin on one side3 cups fresh spinach1/2 teaspoon salt1/4 teaspoon pepper Instructions Walnut Buttermilk/Feta Cheese Sauce:Place walnuts in a bowl and pour the buttermilk over them. Cover and refrigerate for 8-12 hours, best overnight. In a food processor or blender, puree the walnuts, buttermilk, Feta cheese, heavy cream and pepper until smooth. Walnut Crusted Salmon: Preheat oven to 400F. Stem, wash and drain spinach. Refrigerate until ready to use. Rinse and dry fish. Refrigerate until ready to use. For coating mixture, finely chop walnuts with bread crumbs in a food processor. Place on a dinner plate. Dip the flesh side of the salmon in the beaten egg, then in the walnut crumb mixture. Place on a baking pan, skin side down. Bake in preheated 400F oven for 12-15 minutes, or until cooked through. While fish is cooking, wilt spinach in a non-stick sauté pan; water that clings to leaves from washing will be sufficient to keep it from burning. This will take 1 minute or less. Recipe by Janet Ryan.