parmesan & nut crusted salmon

I’ll be honest: crusted salmon is overrated to me. Big time. And yet I can’t stop myself when I’m around this one. It’s my culinary kryptonite. That and a big bowl of queso, but not necessarily in the same meal

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Step 1

1 Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper, and evenly arrange the fi llets on top. 2 In a small bowl, stir together the mayonnaise, mustard, garlic, and salt to taste. Mix until thoroughly combined. Grate in a few tablespoons black truf f l e (if using), and mix together. 3 In a resealable plastic bag, add the walnuts and pecans. Crush into fi ne- to medium-sized pieces. (I bang on them with a heavy pot.) Pour into a large bowl, and add the Parmigiano-Reggiano, parsley, and salt and pepper to taste. Mix together until thoroughly combined. 4 Season each fi llet on all sides with salt, and brush generously with the mayonnaise mixture. Top with a generous amount of the cheesy-nut mixture. 5 Roast for 10 to 15 minutes, or to your liking. Plate and enjoy with lemon wedges or champagne vinegar (if desired) to cut the richness